Chicken Stew and Biscuits

Our household loves pot pie. The little lady and man request it on an almost weekly basis.  For us, pot pie implies equal parts pillowy biscuit-like topping to flavorful stew-like filling.   This recipe provides all of the comforts of traditional pot pie with the simplicity of a delicious one pot meal.  It is an ideal recipe for evenings where you are out of the house during traditional meal prep time (i.e. a 4:00 piano lesson across town).  Simply prepare the vegetable filling prior to your evening engagement, refrigerate, and reheat upon your return while the biscuits bake. 

Ingredients:

store bought buttermilk biscuits (such as Trader Joe's frozen or Bisquick Grands)

1 to 1 1/2 cups low sodium chicken broth

2 red or Yukon gold potatoes, peeled and cut into small cubes

handful chopped carrots

1/2 medium onion, finely chopped

1-2 stalks celery, diced

1/2 cup to 1 cup of frozen peas

leaves from 1 sprig of thyme

1 bay leaf

salt and pepper to taste

1/2 cup milk whisked with 2 tablespoons flour

1 cup cooked chicken (shredded or cubed; leftovers or a rotisserie chicken work great)

1/4 cup Parmesan to taste (Sharp cheddar or Jack would also work)

If you are baking biscuits, preheat oven and follow package instructions.  Bring broth to a boil in a medium-sized pot.  Add the potatoes, carrots, celery, onions, thyme and bay leaf and simmer the mixture for 15- 20 minutes or until vegetables are soft.  Drizzle the milk-flour mixture slowly into the vegetables and simmer, stirring until it is slightly thickened.  (Remember: you want some liquid for the biscuits to absorb.) Add peas; remove pan from heat, and stir in chicken and cheese.  (If making this ahead of time, allow to cool, cover and place in fridge.  When ready to serve, reheat uncovered on low heat.) To serve, place a biscuit in a bowl and top with stew, or the reverse if mimicking traditional pot pie.