Preheat Oven to 375 Degrees F.
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 min. until translucent. Add the flour
and cook over low heat, shirring 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 tsp. salt, 1/2 tsp. pepper,
and the heavy cream. Add the cubed chicken, peas & carrots, onions,
and parsley. Mix Well.
Place the stew in a 10x13x2 inch oval or rectangular baking dish.
Place the baking dish on a sheet pan lined with parchment paper. Bake
for 15 minutes.
Meanwhile, make biscuits. Combine flour, baking powder, salt, and
sugar in the bowl with dough hook. 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 parsley. Dump dough on well-
floured board and with a rolling pin, roll out to 3/8 inch thick.
Cut out 12 circles with a 2 1/2 inch round cutter. Remove the stew
from oven and arrange biscuits on top of filling. Brush with egg
wash and return to oven. Bake another 20-30 minutes until biscuits
are brown and stew is bubbly.
Serving
Suggestions
Do not over-salt.
Originally Submitted
2/12/2012
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