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Preheat the oven to 375 F
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Place the chicken breasts on a parchment covered cookie sheet pan, rub with olive oil and season with salt and pepper
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Bake for 35 to 40 minutes, until cooked through
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Remove meat from bones and discard skin when cool
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Dice chicken into cubes (you should have 4 to 6 cups of cubed chicken)
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In a large heavy pan, melt butter and saute onions over medium-low heat for 10 to 15 minutes, until translucent; add flour and cook over low heat, stirring constantly for 2 minutes
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Add chicken stock to roux; simmer over low for 1 more minute, stirring, until thick
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Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream with the cubed chicken, carrots, peas, and onions
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Mix well; place in a 10x12 casserole and refrigerate
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Make the biscuits and refrigerate on a parchment lined cookie sheet, covered with plastic wrap
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An hour before service, place casserole dish on top of a cookie sheet lined with parchment paper
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Bake the stew for 25 minutes; remove from the oven and arrange the biscuits on top of stew, brushing with egg wash (I didn't do this)
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Increase heat to 400F
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Bake for another 15-18 minutes, until crusty golden and bubbly
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Serve immediately with butter for the biscuits