This Creamy Chicken Stew With Biscuits is the PERFECT Comfort Food!

This Creamy Chicken Stew With Biscuits is the PERFECT Comfort Food!
Chicken and biscuits, with a white sauce gravy - on the table in no time! This one pot dinner is a snap to make, and there will be no leftovers. It's like a biscuit topped chicken pot pie, or a chicken and biscuits with white gravy.

Ingredients:
Biscuits
500 mL (2 cups) all-purpose flour
10 mL (2 tsp) baking powder
5 mL (1 tsp) salt
375 mL (1 cups) 35% cream

Stew
Oil for frying
8 boneless skinless chicken thighs, cut up
1 onion, minced
1 rib celery, sliced thin
30 mL (2 Tbsp) butter
60 mL ( cup) flour
125 mL ( cup) white wine
500 mL (2 cups) chicken broth (2-3 cups works)
Salt and pepper to taste
10 mL (2 tsp) minced fresh thyme leaves
10 mL (2 tsp) summer savoury
5 mL (1 tsp) tarragon
Handful of cauliflower and broccoli florets
125 mL ( cup) 35% cream
675 mL (3 cups) frozen mixed vegetables

Method:
First the biscuits: pre heat the oven to 230C (450F).
Whisk together flour, baking powder, and salt in a large bowl.
Stir in the cream just until a dough forms.
Turn the dough out onto a floured work surface and knead 5-6 times just until smooth.
Form into a 3/4-thick round and cut into 8 wedges using a pizza cutter.
Cook the biscuits on a parchment paper-lined baking sheet, until golden brown. 15 - 20 minutes.

While the biscuits are baking Season the chicken with salt and pepper.
Heat oil in a pan over medium high.
Brown the chicken, cooking 70% of the way through.
Transfer the chicken out of the pan and add the onion, and celery; cooking until the onion is softened.
Melt in the butter and then stir in the flour and cook, stirring constantly for about 1 minute.
Pour in the wine and scrape up the fond.
Slowly whisk in the broth, herbs, cauliflower, and broccoli; bring to a simmer.
Return the chicken to the pan, stir in the cream; cover then cook over medium heat until chicken is cooked through
Pour in the frozen vegetables and simmer until heated through.
Place the cooked biscuits on top just before serving.




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