2 chicken breasts, split with bone and skin on
4 carrots, 1-inch dice
8 small red potatoes, 1-inch dice
2 tbs of olive oil
1 tsp of sea salt
1/2 tsp of pepper
4 tbs of butter
4 tbs of flour
1/2 cup of chicken stock
1/2 cup of half-and-half
1 cup of frozen peas
1 1/4 cups of flour
1/2 tablespoon of baking powder
1/2 teaspoon of salt
1/2 tablespoon of chives
1/2 stick of butter
1 egg, beaten
1/4 cup of milk
Preheat the oven to 425 degrees. Start by placing the chicken breasts on a baking sheet, drizzle with olive oil, then salt & pepper. On another sheet pan, place the carrots and potatoes and also drizzle with olive oil, salt and pepper, then toss to coat. Roast them in the oven for 20-25 minutes. The cooking time may vary depending on thickness of the chicken breast.
In a saucepan, melt butter on medium-low heat stir in flour, whisking until smooth. Let the flour and butter cook for about 1 minute. Whisk in chicken stock and continue to whisk over low heat until smooth.
Add in the half-and-half. Whisk until smooth. Cook over medium-low heat for 5-10 minutes until thick and bubbly – whisk constantly, or at lease every minute to keep it from burning on the bottom. When it is thick, turn off the heat.
When the vegetables and chicken have finished roasting, let them cool for 3-5 minutes. Remove the skin and bones from the chicken and chop it up into 1-inch cubes. Add the chicken, carrots and potatoes into the cream sauce. Add the peas. Pour the mixture into a pie plate or other oven proof dish.
In a mixer, combine flour, baking powder, chives and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together egg and milk with a fork. Turn the mixer on low and slowly add the milk and egg mixture. Turn off the mixer once added.
Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then roll it out into a disk – about 1/2 inch thick.
Cut the disk into 6 biscuits, using a biscuit cutter or glass.
Place the biscuits on top of the chicken stew.
Bake at 400 degrees for 15-17 minutes.