Chicken Stew with Biscuits

courtesy of Barefoot Contessa by Ina Garten

This is the perfect soup for a cold winter night. I think of this as a quick version of a chicken pot pie. Use biscuits instead of going to all the work of making pie crust. They are the perfect combination with the soup.

FOR THE STEW 

3 whole chicken breasts, cooked

3 Tbsp olive oil 

Kosher salt and pepper

5 cups chicken stock

1 1/2 stick unsalted butter  

2 cups chopped yellow onion (2 onions)  

3/4 cup flour

2 cups diced carrots (4 carrots), 

blanch for 2 min 

1 pkg frozen peas (2 cups) 

1 1/2 cup small whole onions

1/2 cup fresh parsley

FOR THE BISCUITS 

2 cups flour 

1 stick unsalted butter, diced 

1 Tbsp baking powder 

1 tsp salt 

1 tsp sugar 

1 egg mixed with 1 Tbsp water, for egg wash 

Preheat oven 375. 

Place chicken breasts (skin on, bone in) on a sheet pan and rub 

them with olive oil. Sprinkle generously with salt and pepper. Roast 

for 35-40 minutes, or until cooked through. Set aside until cool 

enough to handle, then remove the meat form the bones and dis- 

card the skin. Cut the chicken into large dice. Yield 4-6 cups of 

cubed chicken. 

In a small saucepan, heat the chicken stock dissolving the bullion. 

In a large pot, melt the butter and sauté 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., stir- 

ring, until thick. Add 2 tsp salt, 

Add the cubed chicken, carrots, peas, onions, and parsley. Mix 

well. Place the stew in a 10x13 rectangular baking dish. Place the 

baking dish on a sheet pan lined with parchment 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 the 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 twelve circles with a 2 

round cutter. 

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 20-30 min, until the biscuits are brown and 

the stew is bubbly.