| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 3 whole (6 split) chicken breasts, bone in, skin on
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 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
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Instructions
- Preheat the oven to 375 degrees F.
- 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 saute 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. 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 758 |
| Total Fat | 44 g |
| Saturated Fat | 23 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 36 g |
| Cholesterol | 172 mg |
| Sodium | 1157 mg |
Reviews
I would agree this recipe is labor intensive. However, I feel it is definitely worth it. I have been making this for years. But now I use rotisserie chicken and frozen peas and carrots. I do make the biscuits to the recipe. My family gives this 6 stars.
Definitely labor intensive and time consuming, more so than I feel the finished product would indicate. It’s tasty, but not blowing anybody’s doors off. Felt like it was special occasion effort for what I consider a basic weeknight dish.
I use rotisserie chicken and frozen vegetables along w canned bisquits done separately, and we love it. I’m all about easy, so I take the short cuts.
Don’t judge me but I make this using Red Lobster Biscuit mix instead of scratch and it is fabulous, a family fave! This cuts the time in half annnnnnnnd, my baking leaves something to be desired so it is a win-win.
I’ve been making this dish for years. It’s absolutely outstanding as written. One slight modification I make is adding finely diced chives to the biscuits instead of the parsley. It feeds a crowd and is always enjoyed.
The biscuits really make this recipe outstanding! They are worth the extra effort!
This was amazing! I was in a hurry so I used frozen biscuits and all frozen veggies.
Not bad made adjustments due to dietary needs no bouillon cubes ( sodium) doubled the veggies used half and half instead of heavy cream. Didn’t make biscuits served with homemade bread
Creamy and satisfying! I didn’t have time to make biscuits so we used frozen and cooked them separately. My family loved the creamy, salty and chunkiness.
, Absolutely delicious!!! Thank you, Ina.