An Ultimate Comfort Food Combo

Barefoot Contessa has a great recipe for Chicken Stew with Biscuits below. It is the ultimate combination for comfort food...who doesn't love pot pie and topping it with biscuit makes it even yummier! I have made a few small variations on her pot pie filling, including adding corn. It says it makes enough for 8. Tonight I doubled it to feed a hungry crowd of 15. It was easy to make ahead, just be sure to keep the biscuits and filling separate until ready to cook (see my notes below). I am curious if you could just put store bought biscuit dough on top instead of making them from scratch so if anyone tries this, please let me know.

Chicken Stew With Biscuits

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
* 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) or use canned
* 1 10-ounce package frozen corn (2 cups) or use canned
* 1/2 cup minced fresh parsley

For the biscuits:

* 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

Directions

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.

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.

You could easily serve this alone or with a green salad.