Chicken Stew with Biscuits

What is it about chicken, carrots, and celery that make us feel all warm inside? I'm sure most of you have eaten or cooked chicken-pot-pie before, but this recipe is much simpler. I don't know why, but I am bothered by the idea of having to make top and bottom crusts and fill individual pie dishes. This recipe gives you all the flavory goodness of chicken pot pie, without the hassle. It is simple, hardy, and can be thrown all in one baking dish (I use my 8 X 8 Emile Henry baking dish and cut the recipe in half, but for a family of 4 or more you can use a 10 X 13 dish and make the whole recipe). I make this on cold, rainy days so Ashley and Mom- I dedicate this recipe to you guys!

Ingredients

6 chicken breasts, bone in, skin on

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

5 cups chicken stock

2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups chopped yellow onions (2 onions)

3/4 cup flour

1/4 cup heavy cream (or half-and-half)

2 cups medium-diced carrots (4 carrots), blanched for 2 minutes

1 10-once package frozen peas (2 cups)

1/2 cup minced fresh parsley (italian, not curly)

For the biscuits:

2 cups flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon sugar

1 stick cold, unsalted butter, diced

3/4 cup half-and-half

1/2 cup fresh chopped parsley

1 egg mixed with 1 tablespoon of water, for egg wash

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast 35 to 40 minutes, or until cooked through (check with a knife, if the juices run clear, its done!). Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice, you will have 4 to 6 cups of cubed chicken.

In a small sauce pan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or dutch oven, melt the butter and saute the onions over medium-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper and the heavy cream (or substitute with half-and-half). Add the cubed chicken, carrots, peas, and parsley. Mix well. Place the stew in a 10 X 13 X 2-inch rectangular baking dish (this would probably fit in a 9 X 12 if that's all you have). Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt and sugar in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out 12 circles with a 2 1/2 inch round cutter (I don't have biscuit cutters, so I just use a glass from the cupboard). 

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are browned and the stew is bubbly. 

*Note, to make in advance, refrigerate the stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake another 30 minutes, until done.