Chicken and Biscuits

Ah C, it is so much fun to cook for my fussy husband. I thought for sure this would be a winner, but he thought it was too soupy and not enough like his favorite chicken pot pie. Thank goodness I have Miss F around, she loved this dish. Well, she loved everything except the carrots...her favorite was the chicken, shocker!  Thanks go to Stick a Fork in It, I loved this recipe.  I may or may not have had a couple spoonfulls more after I cleared my plate.  Mine did not turn out nearly as pretty as hers, one of my biscuits capsized into the stew...biscuit down...biscuit down.

Chicken and Biscuits

3 cups chicken stock, preferably homemade
6 tablespoons butter
1 yellow onion, chopped
6 tablespoons flour
½ cup half and half
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 bag frozen mixed vegetables
2 cooked chicken breasts, cubed
½ cup minced fresh parsley

For the biscuits:
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon sugar
¼ cup butter, diced
6 tablespoons half and half
¼ cup chopped fresh parsley

Preheat the oven to 375 degrees F.

In a small saucepan, heat the chicken stock. In a large pot or Dutch oven, 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, basil, oregano and the heavy cream. Add the cubed chicken, mixed vegetables and parsley. Mix well. Place the stew in an oval or rectangular baking dish. Place the baking dish on a sheet pan. 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 six 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.

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