Chicken Pot Pie with Biscuits

Chicken Mixture

1 Rotisserie Costco Chicken (3 whole chicken breasts)
5 cups chicken stock
2 chicken bouillon cubes
1 1/2 sticks unsalted butter (12 TBS)
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots)
1 10-ounce package frozen peas (2 cups)
1/2 cup fresh parsley

Biscuits

2 cups flour
1 Tablespoon baking powder
1 Teaspoon Kosher Salt
1 Teaspoon Sugar
1 stick unsalted butter, diced
3/4 cup half-and-half
1/2 cup fresh chopped parsley
1 egg mixed with 1 TBS water, for egg wash

Directions:
Preheat oven to 375 degrees F

If using chicken breast- Place chicken on a sheet pan and rub them with olive oil. Sprinkle generously with S&P. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then removed the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4-6 cups of cubed chicken.

Rotisserie Chicken- Use all of meat from 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 medium-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring ocnstantly, 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 min

While the sauce is baking prepare the biscuits:
Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitter 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 circle with a 2.5 in 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 browned and stew is bubbly.

Note: to make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 min, then place the biscuits on top, and bake for another 30 minutes until done.