University Baptist Church Bloomington, Indiana

A couple of times a month, Ben and I end up at Panera for supper.  We both bring homework and sometimes chat about calculus and theology.  He has more to say on theology than I on calculus.  This winter we discovered Panera's "Sonoma Chicken Stew."  I've been to Sonoma and have no recollection of a noteworthy chicken stew but Panera's is pure comfort food.  Here's my attempt at re-creating it at home.  It's not exactly the same but it's pretty good all the same.  
Winter Chicken Stew w/ Cheese Biscuits ~ Annette Hill Briggs

1 Tbsp olive oil
1 large onion, diced
3-4 cloves garlic, minced
5-6 mushrooms, sliced
2 medium potatoes, cubed
3 carrots, sliced
2 cups total frozen corn, green beans, peas (or whatever you have)
2 cups chicken stock (broth)
1 ½  cups water
3 cups cooked, shredded chicken
salt & pepper to taste
1 cup sour cream
1 pint half & half
1 cup skim milk
3 Tbsp corn starch

storebought can of biscuits
½ cup shredded cheddar cheese


Heat olive oil in heavy dutch oven and add onions, garlic, mushrooms.  Saute until clear. Add chicken stock, water, carrots, potatoes, frozen veggies, chicken, salt & pepper.  Heat until gently boiling.  Reduce heat and simmer 20 minutes.  

While it simmers, Preheat oven to 400 (ignore package directions). Slice each canned biscuit in half and stuff with a little cheddar cheese. Pinch closed and place them on a sprayed baking sheet, not touching.  Press any leftover cheese shreds into tops of biscuits.   Overbake them until crunchy but not burned on the outside.  Remove and set aside to cool completely.

In a small bowl, stir corn starch into skim milk with a fork until smooth.  Keep heat low and pour milk, half & half and sour cream into pot, stirring regularly until thick and bubbly.  Try not to hurry this by increasing heat too much or milk will burn at the bottom.   

When thick, smooth and smells awesome (about 20-30 minutes after adding milk), ladle into bowls and drop a biscuit into each.  So, so good.