By Gail Gordon Oliver

When I created this recipe I'd only eaten chicken and biscuits once before, years ago while driving through the southern U.S. en route to Florida with my family, but that didn't stop me from developing a craving for it. Similar to chicken pot pie but with biscuits baked over top instead of a double pie crust, this dish is a great way to use up leftover chicken or turkey. Or you can cheat, like I did, and pick up a good-quality rotisserie chicken.

Note: You can make the chicken stew and prepare the biscuits up to one day in advance and refrigerate them (separately) until about an hour before serving time. Bake the chicken stew for about 25 minutes, top with the biscuits, and bake for another 30 minutes or so.

Makes 6 servings

Chicken stew

4 cups chicken broth

4 medium carrots, chopped

2 stalks celery, sliced

1/2 tsp ground sage

1/2 tsp dried thyme

1/4 cup (1/2 stick) unsalted butter, extra virgin olive oil, or coconut oil

1 large onion, diced

1/4 cup all-purpose flour

1/2 cup half-and-half or milk

2 cups frozen peas

1/2 tsp kosher salt, plus more as needed

1/4 tsp freshly ground black pepper, plus more as needed

4 cups cooked chicken or turkey, cut into 1/2-inch chunks


2 cups all-purpose flour

1 tbsp baking powder

1 tsp kosher salt

1/2 tsp granulated sugar

1/4 pound (1 stick) cold unsalted butter, cut into small cubes

1/4 cup finely chopped fresh parsley

3/4 cup buttermilk or half-and-half

In a medium saucepan, bring the chicken broth to a boil. Add the carrots, celery, sage and thyme. Return the broth to the boil, reduce the heat, and simmer, partially covered, for 3 minutes. Drain the broth over a medium bowl; set the vegetables aside and return the broth to the pot.

In a large pot or Dutch oven over medium-low heat, melt the butter. Add the onion and cook, stirring occasionally, for 10 minutes. Add the flour and cook, stirring constantly, until the mixture starts to bubble, 2 or 3 minutes. Slowly stir in the broth and then whisk almost constantly until the sauce begins to boil and is thickened and smooth, 4 to 5 minutes. Stir in the half-and-half, frozen peas, salt and pepper. Stir in the chicken and the reserved vegetables. Bring the stew to a boil. Taste and adjust the seasonings as needed. Transfer the stew to a 9- by 13-inch baking dish or casserole. Loosely cover the dish. Bake in a 375º F oven for 15 minutes.

Meanwhile, prepare the biscuits. In a food processor (or medium bowl), pulse (or whisk together) the flour, baking powder, salt and sugar. Add the butter and pulse (or cut in by hand) until the mixture uniformly resembles coarse meal. Add the parsley and buttermilk. Pulse (or mix) briefly until just combined. Transfer the dough to a lightly floured surface and gently pat it into a round disc about 1/2-inch thick. Cut the dough into twenty circles about 1 1/2 inches in diameter (I used a shot glass), gathering up the dough and re-forming it as required.

Remove the baking dish from the oven. Arrange the biscuits evenly over top and return the dish to the oven. Bake until the biscuits are light brown, about 20 minutes.