Chicken and biscuits

MAKES 16 (1-CUP) SERVINGS

8 cups chicken stock
2-1/2 pounds boneless, skinless chicken breasts
5 tablespoons butter, divided
2 tablespoons olive oil
2 large carrots, peeled and sliced into
1/2-inch thick discs
1 large onion, peeled and chopped
4 ribs celery, chopped
2 large russet potatoes, peeled and chopped
Coarse salt and black pepper
1 bay leaf, fresh or dried
3 tablespoons flour
1 cup frozen peas
1/4 cup fresh flat leaf parsley, chopped
3 tablespoons fresh dill, chopped, (optional)
2 (10-ounce) tubes, bake off biscuits
A few pinches cayenne pepper

In a large, deep skillet or pot, heat chicken stock to a boil. Reduce heat to very low and add chicken breasts. Cover and barely simmer until chicken is cooked through, about 12-15 minutes. Remove chicken to a bowl, reserving cooking liquid, cool chicken to room temperature. Cut into bite-size pieces and reserve.

Heat a large deep stock pot over medium heat. Add 2 tablespoons of butter and olive oil. When butter has melted, add carrots, onion, celery and potatoes. Season with salt and pepper, add bay leaf and cook just until vegetables begin to get tender, about 10 minutes. Do not brown the vegetables. Strain reserved chicken cooking liquid into the stock pot and simmer until vegetables are tender, about 20 minutes.

In a small skillet over medium-high heat, melt remaining butter. Whisk in flour and cook, stirring continuously until a thick roux (paste) forms. Continue cooking for 5 minutes. Remove from heat. Add 1/2 cup of the hot chicken broth from the stock pot to the skillet and stir to blend. Return entire mixture to the stock pot and stir until soup has slightly thickened, about 5 minutes. Cover and simmer for 20 minutes.

Bake biscuits according to package directions. Top with a pinch of cayenne pepper before putting in oven.

Just before serving, stir in peas, dill, parsley and reserved cooked chicken cubes into the stock pot and stir just until heated through, about 5 minutes.

To serve: Split biscuits and place in bottom of shallow bowls and ladle chicken mixture on top.

Garnish with additional parsley, if desired.

Nutrition facts per cup: 183 calories, 6 g fat, 3 g saturated fat, 53 mg cholesterol, 10 g carbohydrates, 20 g protein, 186 mg sodium, 1 g fiber

Rachael Ray