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1
Preheat the oven to 375 degrees F.
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2
Place the chicken breasts on a sheet pan and rub them with olive oil.
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3
Sprinkle generously with salt and pepper.
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4
Roast for 35 to 40 minutes, or until cooked through.
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5
Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
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6
Cut the chicken into large dice.
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7
You will have 4 to 6 cups of cubed chicken.
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8
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
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9
In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
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10
Add the flour and cook over low heat, stirring constantly, for 2 minutes.
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11
Add the hot chicken stock to the sauce.
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12
Simmer over low heat for 1 more minute, stirring, until thick.
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13
Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
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14
Add the cubed chicken, carrots, peas, onions, and parsley.
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15
Mix well.
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16
Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish.
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17
Place the baking dish on a sheet pan lined with parchment or wax paper.
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18
Bake for 15 minutes.
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19
Meanwhile, make the biscuits.
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20
Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
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21
Add the butter and mix on low speed until the butter is the size of peas.
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22
Add the half-and-half and combine on low speed.
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23
Mix in the parsley.
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24
Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.
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25
Cut out twelve circles with a 2 1/2-inch round cutter.
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26
Remove the stew from the oven and arrange the biscuits on top of the filling.
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27
Brush them with egg wash, and return the dish to the oven.
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28
Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
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29
Note: To make 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.
