Modified from the Barefoot Contessa and Auntie Sue
Chicken Stew
6 chicken breasts, cooked and cut up
3 1/2 cups onions, sautéed [this originally put in pearl onions later, which I don’t like, so I just put in to add more regular onions]
3/4 cups (1 1/2 sticks) butter
3/4 cup flour
5 cups chicken broth [I would normally just use bouillon and if I made these myself I would.]
Salt
Pepper
1/4 cup heavy cream
2 cups carrots, blanched and cut up [I’d probably just use frozen]
2 cups frozen peas
Parsley
Biscuits
2 cups flour
1 tbsp baking powder
1 tsp salt
1 tsp sugar
½ cup (1 stick) cold butter, diced
¾ cup half and half
½ cup parsley
1 egg mixed with 1 tbsp water
Sauté onions and butter for about 10 minutes. Add flour and mix well. Add in chicken brother and then blend and thicken. Add salt and pepper to taste and then heavy cream. Add in carrots, peas, parsley and chicken. Put into 9 by 13 pan and bake at 375 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 stew from oven and put biscuits on top. Brush with egg wash and return to the oven. Bake for another 20-30 minutes, until biscuits are brown and the stew is bubbly.
Serves 8.