Chicken Stew w/ Biscuits

In the midst of craving everything yesterday, Ina Gartner's chicken stew with biscuits recipe came to mind and I had to make it that night!

I usually alter most recipes, since I'm cooking for fewer people than the receipe calls for or use what I have in the kitchen or cut down on cost and time.

So here is my take on Ina's chicken stew with biscuits and it would comfortably feed four with a side salad.

Chicken Stew with Biscuits

1 large chicken breast

3 tablespoons EVOO

3/4 cup chopped onions

3/4 cups chopped carrots

3/4 cups frozen peas

2 1/2 cup chicken broth

1/8 cup half and half

1 teaspoon lemon zest

1 teaspoon dried thyme

1 teaspoon dried mustard powder

1/4 teaspoon white pepper

Salt and black pepper to taste

4 tablespoons of flour dissolved into 4 tablespoons of water

Pre-made biscuits

Directions:

-Preheat oven to 375 degrees. Cook chicken breast for approximately 25 minutes in oven with EVOO, salt, and pepper. Cool, cut chicken into cubes and set aside. **Would be great to use chicken leftovers or a roasted chicken from the store. 

-In a stockpot, add EVOO and saute chopped onions until clear. Then add the carrots, chicken broth, spices, and bring to a boil. Add half & half and dissolved flour/water mixture, stir until thickened, and lower the heat to a simmer. After simmering for 5 minutes, add peas, chicken, then pour into a oiled casserole dish. 

-Turn oven to 400, then place pre-made biscuits on top of the chicken stew and cook for 15 minutes in oven.

Enjoy!

JB