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 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 biscuits *For Gluten Free use Cappello's Buttermilk Biscuits
For Egg Wash.
- 1 extra large egg
- 2 teaspoons water
Instructions
- Preheat the oven to 375 degrees.
- Place the chicken breasts on a baking sheet and rub the with olive oil. Sprinkle generously with salt and pepper. Roast for 40 minutes, until cooked through. Set aside until cool enough to handle. Then discard the skin and remove the meat from the bones. Cut the chicken into large dice.
- While chicken is cooling. Place the biscuits on a sheet pan, whisk egg wash and brush on biscuits. Bake according to package instructions. Set aside.
- 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, 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 20-30 minutes.
- Remove the stew from the oven and arrange the biscuits on top of the filling. Bake for another 5-10 minutes, until the biscuits are brown and the stew is bubbly.
- Add the chicken stew to shallow bowls. Place the golden biscuits on top. Enjoy!
