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Chicken Stew with Biscuits
8 boneless chicken breasts, cubed 1/3 cup (80 ml) butter, softened
2–4 tablespoons (30–60 ml) extra virgin olive oil, divided 3 tablespoons (45 ml) all-purpose flour
1 teaspoon (5 ml) salt 6 carrots, peeled and sliced
1/2 teaspoon (2.5 ml) fresh ground pepper 16-ounce (450 g) package frozen peas
2 large yellow onions, chopped 1/2 cup (125 ml) heavy cream
2 cups (500 ml) chicken stock, divided 12-18 refrigerator biscuits
1. Season chicken cubes with salt and pepper.
2. Heat 1 tablespoon (5 ml) olive oil in stovetop-safe cookware over medium heat and brown chicken cubes, in batches, on all sides.
Use additional olive oil between batches if necessary. Remove browned chicken from stovetop-safe cookware and set aside.
3. Add any remaining olive oil to stovetop-safe cookware and cook onions until translucent and slightly browned.
4. Add chicken to onions in stovetop-safe cookware.
5. Add 1 cup (250 ml) chicken stock and combine.
6. Place thyme sprigs on top of mixture, cover, and place stovetop-safe cookware in slow cooker base. Cook on HIGH for 3 hours or
LOW for 6 hours.
7. Combine softened butter with flour.
8. Remove stovetop-safe cookware from base and place on stovetop. Over medium heat, add butter/flour mixture and stir.
9. Stir in remaining 1 cup (250 ml) of chicken stock and cook until stew is thickened.
10. Remove from heat and stir in carrots.
11. Return to slow cooker base and cook on HIGH for 30 minutes or LOW for 1 hour.
12. Preheat oven to 375ºF (190ºC).
13. Remove stovetop-safe cookware from base and place on stovetop. Over medium heat, add frozen peas and cream. Heat to boiling,
remove from heat, and season to taste with salt and pepper.
14. Place refrigerated biscuits on top of hot chicken stew.
15. Place in preheated oven and bake, uncovered, for 25–30 minutes or until biscuits are browned and cooked through. Serve immediately.
Serves 12–15
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