Chicken Stew with Biscuits or Chicken Pot Pie with Biscuits… whatever you want to call it- It’s classic comfort food. This version was the runner-up dish for our Valentine’s Day dinner this year. I suppose we had two Valentine’s day dinners (plus leftovers!). Lots of love in my house. ❤
This recipe was adapted from Barefoot Contessa Family Style by Ina Garten, via Barefoot Contessa.com. We ate it with a green salad. I modified the recipe to use rotisserie chicken meat, reduced the butter, and incorporated homemade turkey stock. I also steamed the carrots and heated the stock in the microwave and used a food processor to make the biscuit dough.
I made the stew and biscuit dough a day ahead and refrigerated them separately. The day I was ready to serve the dish, I warmed the stew for 1 hour at room temperature, re-heated in the oven for 30+ minutes, and then topped with the pre-cut raw biscuit dough and continued to bake for approximately one half hour. Perfect.
For the Stew:
- 1 rotisserie chicken
- coarse salt and freshly ground black pepper
- 5 cups chicken or turkey stock, preferably homemade
- 2 chicken bouillon cubes (I used Trader Joe’s liquid concentrate chicken broth.)
- 8 tablespoons (1 stick) unsalted butter
- 2 large yellow onions, chopped
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 4 carrots, medium-diced (about 2 cups)
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen pearl onions
- 1/2 cup minced fresh parsley, optional
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon granulated sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley, optional
- 1 egg mixed with 1 tablespoon water, for egg wash
- Preheat the oven to 375 degrees, preferably on convection.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- Steam the diced carrots with 2 tablespoons of water in the microwave for 2 minutes.
- In a microwave safe bowl, preferably with a spout, heat the chicken stock in the microwave until hot. Remove and incorporate the concentrated stock. (Alternatively, the stock can be warmed in a separate pot on the stove.)
- In a large pot or Dutch oven (I used enameled cast iron), 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, if using. Mix well. Taste and adjust the seasoning, as 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 wax paper.
- Bake for 15 minutes.
- Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of a food processor or an electric mixer fitted with the paddle attachment.
- Add the butter and pulse (or mix on low-speed) until the butter is the size of peas. Add the half-and-half and pulse (or combine on low-speed) until the dough just comes together. Mix in the parsley, if using.
- Dump the dough out on a well-floured piece of parchment-paper. Using your hands, pat out to 3/8 inch thick. Cut out twelve circles with a 2-1/2 inch round cutter. Only re-form the dough once.
- 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.
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