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for the stew
- 2 whole rotisserie chickens, store-bought
- 3 tablespoons olive oil
- 5 cups chicken stock, preferably homemade
- 2 cubes chicken bouillon
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 2 yellow onions, chopped (2 cups)
- 3/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup heavy cream
- 4 carrots, medium-diced (4 cups) and blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh Italian flat-leaf parsley
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound cold unsalted butter (1 stick), diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh Italian flat-leaf parsley
- 1 egg mixed with 1 tablespoon water
- Remove the meat from the chickens and discard the skin. Cut the chicken into a large dice; set aside. (You should have 4 to 6 cups of cubed chicken.)
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in it.
- In a large pot or Dutch oven, melt the butter and sauté the yellow onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and reduce heat to low. Cook, stirring constantly, for 2 minutes.
- Add the hot chicken stock and simmer over low heat for 1 more minute, stirring, until thick. Add the salt, pepper, and heavy cream, then the cubed chicken, carrots, peas, frozen onions, and parsley. Mix well.
- Place the stew in a 10 x 13 x 2-inch deep 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 pieces of butter are the size of peas.
- Add the half-and-half and combine on low speed. Mix in the parsley on low speed.
- Transfer the dough to a well-floured board and, with a rolling pin, roll it out to 3/8 inch thick. Cut out 12 circles with a 2 1/2-inch round cutter.
- Remove the stew from the oven and arrange the biscuits on top of it. Brush them with the 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.
To make this recipe 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.
