Sisters Luv 2 Cook: Chicken Stew with Biscuits

This is basically a speedy version of chicken pot pies and has become a family favourite in my house. I
found the original recipe in Barefoot Contessa "Family Style" and have made a few changes to the original recipe. You can use rotisserie chicken instead of cooking the chicken breasts. The stew is made on the stove-top and finished in the oven. The biscuits are added during the last 20 minutes of cooking.

Chicken Stew with Biscuits

Serves 8

Chicken Stew Ingredients:

3 whole (6 split) chicken breasts,( with bone or without), cooked, diced.(4-6 cups cooked chicken)

3 Tbsp olive oil

Kosher salt and freshly ground black pepper

5-6 cups chicken stock

1 pod Knorr Homestyle Stock Chicken Bouillon or 2 chicken bouillon cubes

½ Cup butter

2 cups yellow onions, chopped

1 cup of chopped celery

½ cup flour

1 can cream of chicken soup

¼ cup heavy cream

2 cups carrots, medium-diced (4 carrots)

2 cups potatoes, medium-diced (2 potatoes)

1 (10-oz) pkg frozen peas (2 cups)

½ cup fresh parsley, minced (optional)

Biscuits: Ingredients

2 cups flour

1 Tbsp baking powder

1 tsp kosher salt

1 tsp sugar

½ cup cold unsalted butter, diced

1 cup half-and-half

½ cup fresh parsley, chopped

1 egg mixed with 1 Tbsp water, for egg wash

Preheat the oven to 375ºF.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast until cooked through. Set aside until cool enough to handle, then remove the meat from the bones if bone in and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a large pot or Dutch oven, melt the butter and saute the onions and celery over medium-low heat 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce. Chicken bouillon pod, cream of chicken soup. 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,potatoes, peas, and parsley. Mix well. Assess thickness of sauce and add more chicken broth if too thick. Cook over low heat for 20-30 minutes until the carrots and potatoes are almost cooked. Stirring often to not scorch the bottom of the pan. Taste mixture and add more salt and pepper if needed. 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 aluminum foil. Bake for 15-20 minutes.

Biscuits

1. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in a large bowl. Cut in the butter until it is the size of peas. Add the half-and-half and parsley, combine. 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 1/2-inch round cutter.

2. 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.

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

Print Recipe:Chicken Stew with Biscuits

Melt butter. Add celery and onions. Cook until tender about 10-15 minutes.

Add flour. Stir. Cook for 2 minutes.

Add chicken stock.

Add a can of cream of chicken soup.

Add the chicken bouillon pod or chicken bouillon cubes.

Cook sauce until it has thickened. Add cream and seasonings. cook until thickened. Stir in vegetables.

Cooked chicken breasts.

Chop the chicken.

Add the chicken to the mixture.

Cook over low heat until the potatoes and carrots are just tender. Transfer the chicken mixture into a large casserole dish and bake for 1-20 minutes in a 375 degree oven.