Chicken and Biscuits

2 qts chicken stock
2 ½ lbs boneless, skinless chicken breast
5 T butter, divided
2 T EVOO (Extra virgin olive oil)
2 large carrots, peeled and sliced into ½ inch thick slices
1 large onion, peeled and chopped
4 ribs celery from heart, chopped
2 large russets potatoes, peeled and chopped
Coarse salt and pepper
1 bay leaf
1 cup frozen peas
¼ cup fresh flat leaf parsley
3 T fresh dill, chopped
2 tubes bake off biscuits
Pinches of cayenne pepper

Heat chicken stock to a boil in deep skillet or pot. Add chicken breast and poach at a gentle simmer until cooked through – 10-12 mins. Remove chicken, cut into bite size pieces and reserve.

Heat a large deep pot over med heat. Add 2 T butter plus 2 T EVOO. When butter melts into oil, add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown. In a small skillet, add 3 T butter, whisk in flour, and cook few minutes to form a roux. Remove and reserve.

To vegetables add the chicken and stock that the chicken cooked in, pouring stock through a strainer to remove any by products. Whisk in roux to chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.

Bake biscuits according to package directions. Sprinkle top of each biscuit with a little cayenne pepper just before baking.

When ready to serve, stir in peas, dill and parsley. Split biscuit and place in bottom of shallow bowl and ladle chicken on top.