Ingredients
-
3
-
3
-
-
-
5
-
2
-
12
-
2
-
3/4
-
1/4
-
-
-
-
-
Directions
Chicken Stew With Biscuits,Another from Ina Garten. Wanted to make sure I had it in my cookbook. Hope you enjoy it, too.,AMAZING flavor! I didn’t have the courage to put the biscuits on top the chicken stew, I knew my family wouldn’t go for it. DH isn’t fond of “pot pies”. I didn’t have time to make Ina’s biscuits, so I made a can o’ biscuits and served on the side, just perfect for us. Oh, and I let it simmer on the stove top, it never made it to the oven. YUM! Thanks Queen!,Wow! This is another Ina Garten masterpiece. I even used frozen biscuits and it was still the best pot pie I’d ever made. Thanks for sharing with us!
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Steps
|
1
Done
|
Preheat the Oven to 375 Degrees F. |
|
2
Done
|
Place the Chicken Breasts on a Sheet Pan and Rub Them With Olive Oil. |
|
3
Done
|
Sprinkle Generously With Salt and Pepper. |
|
4
Done
|
Roast For 35 to 40 Minutes, or Until Cooked Through. |
|
5
Done
|
Set Aside Until Cool Enough to Handle, Then Remove the Meat from the Bones and Discard the Skin. |
|
6
Done
|
Cut the Chicken Into Large Dice. |
|
7
Done
|
You Will Have 4 to 6 Cups of Cubed Chicken. |
|
8
Done
|
in a Small Saucepan, Heat the Chicken Stock and Dissolve the Bouillon Cubes in the Stock. |
|
9
Done
|
in a Large Pot or Dutch Oven, Melt the Butter and Saute the Onions Over Medium-Low Heat For 10 to 15 Minutes, Until Translucent. |
|
10
Done
|
Add the Flour and Cook Over Low Heat, Stirring Constantly, For 2 Minutes. |
