Comfort food can mean different things to different people, but one thing we definitely know universally falls under that category? Chicken Stew with Biscuits.
This is a delicious riff on the traditional chicken pot pie. A creamy chicken stew loaded with roasted chicken and classic pot pie vegetables, perfect for chilly days sat in front of a cozy movie under a blanket. It’s simply baked in the oven, and then topped with biscuits and cooked a few minutes more. Aside from the comforting flavors of the dish itself, it also makes for amazing leftovers.
Chicken Stew with Biscuits
Ingredients
- 4-5 split chicken breasts, bone in, skin on
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock
- 2 bouillon cubes
- 12 tablespoons unsalted buuter
- 2 cups yellow onions, chopped
- 3/4 cups flour
- 1/4 cup heavy cream
- 2 cups medium-dicd carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas, (2 cups)
- 1/2 cup fresh parsley, minced
- 1 package/tube Pre-prepared biscuits For Gluten Free use Cappello's Buttermilk Biscuits, or use a traditional fresh biscuit, we love the Immaculate Brand
Instructions
- Preheat the oven to 375 degrees.
- Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. 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 saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 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. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. 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 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.
- 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 brown and the stew is bubbly, or bake the biscuits on a separate baking sheet.
