Chicken Stew with Biscuits

I love the Food Network. I don't get to see it that often because of other demands on my time. I did manage to sit down for a few minutes before dinner one evening since both sons were out and my husband was working. The Barefoot Contessa was on at that time and the recipe demonstrated was Chicken and Biscuits.
Now, I am always on the lookout for a meal that everyone in my family likes. The first time I made this my older son proclaimed, "Mom, make this again!" It is a nutritious, comfort food meal that tastes soooooo good. I made it again last night and it was just as good as it was the first time.

This is an all-in-one meal that makes enough for 8 people (or in my family two meals for 4 people). I have changed some of the amounts of ingredients and I did not include the addition of small pearl onions and parsley (kids don't usually like flecks of green in their food!)

Chicken Stew with Biscuits
(Barefoot Contessa, Food Network - 2002)

6 small or 3 large, bone-in, skin on chicken breasts
3 tablespoons olive oil
salt and pepper
2 chicken bouillon cubes
12 tablespoons butter
2 onions, chopped
3/4 cup flour
1/4 cup half-and-half
5 carrots, peeled and chopped thinly
2 cups frozen peas
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2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1/2 cup butter, cold and cut into pieces
3/4 cup half-and-half
1 egg

* Preheat oven 375F. Place chicken breasts in a pot, add bouillon cubes and 4 cups of water. Cover and poach for 40 minutes. Remove chicken and strain broth and set aside. When cool enough to handle, remove meat and chop.
In a large pot, melt the butter and saute onions for 15 minutes. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add hot broth and stir 2 minutes. Add salt, pepper and cream. Stir in cooked chicken, carrots and peas. Mix well and place into a large deep oven-safe dish (I used my roasting pan). Bake for 15 minutes.
* Make the biscuits - Combine the flour, baking powder, salt and sugar in a medium mixing bowl. Stir in butter and using your hands, blend the butter into the flour until only small pieces remain. Add the cream and mix until just combined. Put dough on a floured surface and roll out until about 3/8" thick. Cut the dough into rough edged pieces.
*Remove the stew from the oven. Place biscuits over the top of the stew in one layer. Mix the egg with a bit of water to make an egg-wash and brush on top of the biscuit dough. Bake another 20-30 minutes. Let sit about 5 minutes and serve.