3 whole chicken breasts
2 potatoes, peeled and diced
3 C chicken stock
2 C frozen pearl onions, thawed and dried
3/4 C (1 1/2 stick) unsalted butter
1/2 C all-purpose flour
1/3 C heavy cream
2-3 Tbsp extra-virgin olive oil
1/2 tsp garlic powder
1/4 tsp dried rosemary
kosher salt and freshly ground pepper, to taste
2 C homemade biscuit mix (or use store-bought)
1 C low-fat sour cream
1/2 C (1 stick) unsalted butter, room temperature
Preheat oven to 375 F degrees.
Line a baking sheet with parchment paper or aluminum foil.
Place potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork tender.
Drain potatoes and set aside.
Rub chicken all over with olive oil and season generously with salt and pepper.
Place on a baking sheet and roast for 35-40 minutes, or until cooked through.
Remove chicken from oven and let cool before removing from bone and dicing.
In a large sauce pot or Dutch oven, heat butter over medium heat until melted Add onions and sauté for 8-10 minutes, or until softened and just lightly browned.
Sprinkle flour over butter and onions and stir so that a smooth paste forms.
Cook roux for 2 minutes, then slowly mix in chicken stock, garlic powder, rosemary, salt, and pepper, and cook for another 2 minutes.
Pour in heavy cream.
Stir in cooled potatoes and diced chicken.
Transfer mixture to a large baking dish and place on lined baking sheet.
Bake for 15 minutes.
Prepare biscuits by cutting butter into biscuit mix until mixture resembles small pebbles.
Stir in sour cream and mix until a smooth dough forms.
Roll dough out on a clean, flat surface to 1/4-inch thickness and use a cookie cutter to cut out 6-10 biscuits.
Remove baking sheet from oven and arrange biscuits on top of stew.
Return to oven and cook for another 12-15 minutes, or until biscuits are golden brown.