IZETTA'S CHICKEN STEW WITH BISCUITS

My mom would make this stew with leftover turkey after Thanksgiving, but my favorite was when she made it with chicken. 

1 rotisserie chicken, skin pulled off breast and breast meat cut into small pieces. 

Vegetable oil (I use avocado oil for baking)

10 frozen or canned buttermilk biscuits or homemade buttermilk

4 T unsalted butter

3 stalks celery, diced

1 medium yellow onion, diced

1 ½ t sea salt 

½ t ground black pepper

½ t dried thyme

½ cup all-purpose flour

3 cups chicken broth 

½ cup half-and-half or whole milk

½ bag of frozen peas and carrots

2 T melted unsalted butter, for brushing tops of cooked biscuits

Preheat oven to 375 degrees F.

Place biscuits on a sheet pan and bake for 15 minutes.

Meanwhile. . .

In a 10-inch cast iron skillet, melt butter over medium heat.  

Add the celery and onion.

Saute until vegetables begin to soften, about 5 to 6 minutes.

Season with salt, pepper, and thyme.

Add the flour and cook, while stirring, another 2 minutes.

Remove biscuits from oven and set aside.

Slowly pour the chicken broth into the skillet with the vegetables and simmer for 10 minutes.  

Stir in the half-and-half or milk and frozen peas and carrots.

Simmer another 5 minutes.

Add the cut up chicken.

Add partially baked biscuits in a single layer over the filling.

Place in oven and bake until biscuits are brown and the center of the stew is bubbling, about 20 to 25 minutes.

Brush the 2 tablespoons of melted butter over the tops of the biscuits and serve.

Serves 6