3whole (6 split)chicken breastsbone in and skin on
3Tablespoons olive oil
1kosher salt to taste
1fresh black ground pepper to taste
5cupschicken stockpreferably home made
2chicken bouillon cubes
12Tablespoons unsalted butter1 1/2 sticks
2cupschopped yellow onion2 onions
1/4 cupheavy whipping cream
2cupsmedium diced carrots, blanched for 2 minutes4 carrots
110 oz pkgfrozen peas2 cups
1 1/2 cupsfrozen small whole onions (pearl) (optional)
1/2cup minced fresh parsley
For the Biscuits:
1/4 poundcold unsalted butter (1 stick) diced
3/4cuphalf and half
1/2 cupchopped fresh parsley
1egg mixed with 1 tablespoon water for egg wash
Preheat Oven to 375 degrees.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 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. ( I have used a rotisserie chicken when I am in a hurry).
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 - 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 rectangle 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 a, with a rolling pin, roll out to 3/8 inch thick. Cut out twelve circles with 2 1/2 inch round cutter ( I use a glass).
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.