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1
Preheat the oven to 350F. Remove as much meat as possible from the rotisserie chicken and shred with your fingers. Save the skin and bones to make homemade stock later.
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2
Add the shredded chicken, diced carrots & celery, mushrooms, and peas to a 9x13 oven-proof casserole dish. Add a dash of salt and a dash of pepper and mix to ensure all bits are evenly distributed. Set aside.
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3
In a large skillet heat the 3 tbsp butter and 2 tbsp olive oil over medium heat. Add the onion and garlic and saute until softened, about 5 minutes. Add the 1/4 cup flour and stir into the onion mixture. Let cook for about 1 minute, stirring constantly (this will get rid of the raw flour taste).
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4
Pour the chicken stock and 1/2 cup cream into the skillet and whisk to remove any lumps. Raise the heat to medium-high and bring to a boil, whisking constantly to prevent scorching. Let boil for 1 minute and remove from the heat. Add salt & pepper to taste.
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5
Pour the liquid over the chicken and vegetables in the casserole dish. Cover with aluminum foil and bake for 45 minutes. Start on the biscuits.
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6
While the casserole bakes you can make the biscuits. In the bowl of a food processor fitted with the chopping blade combine the flour, baking soda, and salt with a few pulses. Add the cold butter and pulse until it is cut into the dough, about the size of small peas. With the motor running slowly pour 1.5 - 2 cups of cream, buttermilk, or half & half until the dough just comes together in a ball. (You can also mix the dough in a large bowl; just cut in the butter using a pastry blender or two knives and proceed with the rest of the recipe).
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7
Dump the dough out onto a lightly floured board and gently pat into a circle about 3/4 inch thick. Using a 3? biscuit cutter (or small juice glass) cut out six round biscuits, reforming the dough scraps as needed. Any scraps left can be refrigerated for a few days and used for extra biscuits or shortcakes. Place the unbaked biscuits on a sheet pan, cover with plastic wrap, and keep cold in the refrigerator until you are ready to proceed with the next step.
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8
After 45 minutes remove the stew from the oven and raise the oven temperature to 425F.
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9
Remove the aluminum foil from the casserole dish and gently arrange the biscuits atop the stew. Brush each biscuit with some melted butter.
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10
Once oven has reached 425F place stew back into the oven and bake, uncovered, for 10-12 minutes or until the biscuits are golden-brown on top. Serve hot and enjoy!
