Biscuit-Topped Chicken & Root Vegetable Casserole

• porciones: SERVES 8

Ingredientes

1 can of biscuit dough

2 tablespoons olive oil, plus more for the pan

1½2 pounds skinless, boneless chicken thigh meat, cut into1-inch pieces

Salt and freshly ground black pepper

1 large onion, cut into ½-inch dice

2 large carrots, peeled and cut into ½-inch dice

2 ribs celery, cut into ½-inch dice

1 medium or 2 small potatoes, cut into ½-inch dice (about 1 cup)

1 large or 2 smaller parsnips, cut into ½-inch dice (about 1 cup)

4 tablespoons (½ stick) unsalted butter

¼ cup all-purpose flour

3 cups low-sodium chicken broth

1 tablespoon finely chopped fresh thyme

½ cup heavy cream

1 cup frozen peas, thawed

1 cup frozen pearl onions, thawed

1 tablespoon coarsely chopped flat-leaf parsley

Instrucciones

- Prepare the chicken and vegetables: Put a 3-quart saucepan over medium-high heat. Add the oil, wait 1 minute, then add the chicken, sprinkling a good pinch of salt and a few grinds of pepper over it. Cook, stirring occasionally, for 5 minutes, then add the onion, carrots, celery, potatoes, and parsnips. Cook, stirring frequently, until the vegetables soften and begin to develop some color around the edges, 5 to 7 minutes.

6 Add the butter, stirring until it melts. Add the flour and cook for 1 minute, stirring continually to coat the chicken and vegetables and cook off the raw flour taste. Add the broth in a steady stream while stirring constantly, then add the thyme. Bring the liquid to a boil, reduce the heat to medium-low, and simmer for 15 minutes.

7 Add the cream, peas, and pearl onions, and cook for 10 minutes longer. Suir in the parsley. Season to taste with salt and pepper.

8 While the fliting simmers, preheat the oven to 400°F. Oil a 9 x 13-inch baking dish.

9 Brush the biscuit tops with the egg wash and sprinkle them lightly with salt and pepper.

10 Pour the filling into the prepared pan and arrange the biscuits over the top. Bake until the sauce is bubbly and the biscuits are light golden all over, 20 to 25 minutes.

11 Serve family style, directly from the baking dish.