Chicken Stew with Parsley Biscuits

*NOTE LEAVE have butter at room temperature before making
based on a recipe by barefoot contessa

Ingredients
2 whole chicken breasts
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock with additional 2 chicken bouillon cubes
7 tablespoons unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream (substitute with milk if want low fat, does not taste as good)
2 cups medium-diced carrots (4-6 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions( i omit)
1/2 cup minced fresh parsley

For the biscuits:
1 cup white all purpose flour
1 cup whole wheat all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
8 tablespoons (1 stick) room temperature unsalted butter, diced
3/4 cup half-and-half (can substitute milk)
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Directions
Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle. Cut the chicken into large dice.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.

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. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, frozen onions, and parsley. Mix well.

Place the stew in a 9X10 baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley.

Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick (size of a pinky nail). Cut out twelve circles with a 2 1/2-inch round cutter. ( i use the top of a glass)

Remove the stew from the oven and arrange the biscuits on top of the filling (3X4 arrangement or you can give the biscuits a top and bottom and make an arrangement of 6 in a smaller pan. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.