Chicken and Caramelized Vegetable Pot Pie

12 pearl onions, skins removed, cut in half

2 carrots, peeled and diced

2 parsnips, peeled and diced

16 cremini mushrooms, cleaned and quartered

6 tablespoons olive oil

Approximately 1 pound boneless, skinless chicken thighs

2 quarts chicken stock

3 cups heavy cream

1 teaspoon chipotle puree

1 tablespoon honey

1 cup fresh or frozen peas

1/4 cup chopped parsley

Sweet Potato Biscuits

Heat oven to 375° F.  In a roasting pan, toss the vegetables in 3 tablespoons of the olive oil.  In another pan, coat the chicken thighs in the remaining 3 tablespoons oil.  Place both pans in the oven and roast until the vegetables are browned and caramelized and the chicken is cooked through, about 30 minutes.  Set the vegetables aside.  Cut the chicken into 1-inch cubes.  

Meanwhile, make the sauce.  Pour the chicken stock into a large saucepan, bring to a boil over high heat, and boil until reduced to 3 cups.  Pour the cream into a nonreactive saucepan, bring to a simmer over medium-high heat, and simmer until reduced to 1 cup.  Add the reduced cream, chipotle puree, and honey to the reduced chicken stock and cook for 2 minutes over medium-low heat.  Add the vegetables, chicken, peas, and parsley, and cook for 2 minutes more.  Season with pepper and salt to taste.

To assemble the dish: Heat the oven to 350° F.  Place the chicken mixture in a casserole dish and top with the biscuits.  Warm through in the oven, about 20 minutes or as needed.

Makes 4-6 servings.

From Bobby Flay Cooks American by Bobby Flay (with a few changes)