Chicken, Pinto Bean, and Chorizo "Pot Pie" with Cheddar Scallion Biscuits

Method

For the Stew:

1. Heat olive oil in a large deep saucepot. Sauté the onion, garlic, carrot, celery, leek, thyme, sage, and parsley until the vegetables are translucent and aromatic--about 5 minutes. Place in a bowl and reserve.
2. Remove the casing from the chorizo and place chorizo in the hot pan with the diced chicken. Let cook, stirring occasionally, until the chicken is a light golden color. Sprinkle with the chili powder, paprika and cook a few more minutes until aromatic.
3. Add the reserved vegetables to the meat. Stir.
4. Sprinkle the flour over the meat and vegetable mixture, and stir well to combine.
5. Add the chicken stock gradually, stirring as you add to remove any lumps. Bring to a simmer and cook until the gravy thickens, about 5 minutes.
6. Add the pinto beans and green onions, season as needed and pour into a casserole dish.
7. Preheat the oven to 375°F.

For the Biscuits:

1. Place the flour, baking powder, salt, pepper and sugar in a bowl and whisk well to combine. Using your fingers, rub the butter into the flour mix between your fingers. The mixture should resemble coarse sand.
2. Add the ½-cup cheddar cheese and green onion.
3. In a separate bowl, mix the buttermilk and egg and add to the dry. Working quickly, stir the wet into the dry until combined.
4. Dump the dough onto a floured surface and pat to ½-inch thickness with floured hands. Cut into six equal biscuits.

To Assemble:

1. Place biscuits on top of the chicken casserole. Sprinkle the tops of the biscuits with the remaining cheddar cheese.
2. Place in the hot oven and bake 20-30 minutes or until the biscuits have risen, are golden brown and the stew is bubbling vigorously.
3. Let sit for 10 minutes before serving with a green salad.