Sharing Yummy Recipes

Hi All!
Above is the yummy chicken pot pie recipe that is actually called Chicken Stew with Biscuits. We decided to copy Tami and take a picture of it although the picture doesn't do it justice. I was never a big biscuit fan, but they are so good in this! Yummy! Anyway, the recipe is below and it makes a lot. We didn't use as much chicken as the recipe says. I think we went with 6 split chicken breasts with the bone and I highly recommend using the same because that type has so much flavor. If you aren't a pearl onion fan like myself, I'd still use them as they add a great deal of flavor to the sauce. Just pick them out. Anyway, if you wind up trying it let us know what you think!!! Anything we've tried from Ina Garten's cookbooks have been outstanding! Kyle says that I'm understating that!!!

Mo.. Kyle really wants your sausage and chicken pasta dish recipe.
OK, here it is Bon Appetite! Did I spell that right?



The cookbook is: The Barefoot Contessa Family Style.
I found a copy of the recipe online for you.

Chicken Stew with Biscuits
Recipe By :Ina Garten Serving Size : 8

For the Stew: 3 whole (6 split chicken breasts -- bone in, skin on 3 TBSP olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock -- preferably homemade 2 chicken bouillon cubes 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 pkg frozen peas (2 cups) -- (10 oz) 1 1/2 cups frozen small whole onions 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 cold butter, unsalted -- diced 3/4 cup half and half 1/2 cup fresh parsley -- chopped 1 egg mixed with 1 tablespoon water, for egg wash

Preheat oven to 375 degrees.

Place the chicken breasts on a sheet pan and rub 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 4-6 cups of cubed chicken.

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 med-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 tsp salt, 1/2 tsp pepper, and the heavy cream. Add the cubed chicken, carrots, peas, 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 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 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 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 20-30 minutes, until the biscuits are brown and the stew is bubbly.