Prep Time: 20 mins | Cook Time: 1 hr 15 mins | Servings: 8
These Chicken Pot Pie Biscuits are the ultimate comfort food! Easy to make from scratch using just a couple of simple ingredients. Feel free to whip these pot pie, biscuits up using homemade or refrigerated biscuits.
Ingredients
2 chicken breasts
6 tablespoons butter
1 onion, finely chopped
5 tablespoons plain flour
1 sprig of rosemary, leaves removed
3 c. chicken stock
1 c. milk
1 large potato, diced and blanched
1 sprig of fresh thyme, leaves removed
1 c. frozen peas, defrosted
Salt and pepper
1 egg, beaten
4 sheets of puff pastry
How to make Chicken Pot Pie Biscuits
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Melt the butter in a frying pan over medium heat. Once melted, add the onion and saute for about 10 minutes. Season with salt and pepper. Then, add the flour and herbs. Continue to cook for another 3 to 4 minutes.
Step 3: Add the chicken stock and bring everything to a boil. Once boiling, adjust the heat to low and add the chicken. Let the mixture simmer for about 15 minutes or until the stew has thickened and the chicken is completely cooked.
Step 4: Take the chicken out, then pour in the milk. Cook for additional 4 minutes.
Step 5: Remove the pan from the heat and divide the sauce in half.
Step 6: In the meantime, shred the chicken.
Step 7: Add the potatoes to one-half of the sauce, along with the peas and shredded chicken. If needed, season with extra salt and pepper. Keep it in the fridge. Reserve the rest of the sauce for later.
Step 8: From a sheet of puff pastry, cut 2-inch circles, then place a spoonful of the stew on top. Top with the second circle, pressing the edges using a fork to seal. Do the same with the remaining pastry and filling.
Step 9: With the egg wash, brush the pastry pie and sprinkle with black pepper and salt. Bake in the preheated oven for about 20 to 25 minutes or until golden and puffed up.
Step 10: Remove from the oven when done, and serve the biscuits right away with sauteed green beans and the rest of the heated gravy on the side. Enjoy!
Chicken Pot Pie Biscuits
Ingredients
- 2 chicken breasts
- 6 tablespoons butter
- 1 onion finely chopped
- 5 tablespoons plain flour
- 1 sprig of rosemary leaves removed
- 3 c. chicken stock
- 1 c. milk
- 1 large potato diced and blanched
- 1 sprig of fresh thyme leaves removed
- 1 c. frozen peas defrosted
- Salt and pepper
- 1 egg beaten
- 4 sheets of puff pastry
Instructions
- Prepare the oven. Preheat it to 375 degrees.
- Melt the butter in a frying pan over medium heat. Once melted, add the onion and saute for about 10 minutes. Season with salt and pepper. Then, add the flour and herbs. Continue to cook for another 3 to 4 minutes.
- Add the chicken stock and bring everything to a boil. Once boiling, adjust the heat to low and add the chicken. Let the mixture simmer for about 15 minutes or until the stew has thickened and the chicken is completely cooked.
- Take the chicken out, then pour in the milk. Cook for additional 4 minutes.
- Remove the pan from the heat and divide the sauce in half.
- In the meantime, shred the chicken.
- Add the potatoes to one-half of the sauce, along with the peas and shredded chicken. If needed, season with extra salt and pepper. Keep it in the fridge. Reserve the rest of the sauce for later.
- From a sheet of puff pastry, cut 2-inch circles, then place a spoonful of the stew on top. Top with the second circle, pressing the edges using a fork to seal. Do the same with the remaining pastry and filling.
- With the egg wash, brush the pastry pie and sprinkle with black pepper and salt. Bake in the preheated oven for about 20 to 25 minutes or until golden and puffed up.
- Remove from the oven when done, and serve the biscuits right away with sauteed green beans and the rest of the heated gravy on the side. Enjoy!
