Chicken Pot Pie

slightly adapted from Chicken Stew with Biscuits, by Barefoot Contessa

Ingredients

For the stew:

• 2 chicken breasts (I use rotisserie chicken) Should be about 4 C cubed

• 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 all-purpose 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)

• 1/2 cup minced fresh parsley
  

For the Biscuits:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• 1 teaspoon sugar

• 1/4 pound (1 stick) cold unsalted butter, diced

• 3/4 cup whole milk

• 1/2 cup chopped fresh parsley

Directions

Preheat the oven to 375 degrees.

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, and the milk. Add the cubed chicken, carrots, peas, 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.

Roughly shape 12 freeform biscuits.

Remove the stew from the oven and arrange the biscuits on top of the filling. Return the dish to the oven and bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.