Ingredients
- 6 tbsp butter
- 1 large onion, finely chopped
- Salt and black pepper, to taste
- 5 tbsp all-purpose flour
- 1 sprig fresh thyme, leaves removed
- 1 sprig rosemary, leaves removed and finely chopped
- 3 cups chicken stock
- 2 chicken breasts
- 1 cup whole milk
- 1 large potato, diced and blanched
- 1 cup frozen peas, defrosted
- 4 sheets puff pastry
- 1 egg, beaten for egg wash
Equipment
- Large frying pan
- Baking sheet
- Pastry brush
- Cookie cutter or small round cup
Instructions
- Prepare Ingredients:
- Preheat your oven to 375°F (190°C).
- Prepare your vegetables and herbs, ensuring the onion is finely chopped, the thyme and rosemary are destemmed, and the potato is diced and briefly blanched.
- Cook the Filling:
- In a large frying pan over medium heat, melt the butter.
- Add the chopped onion, seasoning with salt and pepper, and sauté until soft and translucent, about 10 minutes.
- Stir in the flour, thyme, and rosemary, cooking for another 3-4 minutes to form a roux and release the flavors of the herbs.
- Gradually pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce heat to low.
- Add the chicken breasts to the pan, cover, and let simmer gently until the chicken is cooked through and the sauce has thickened slightly, about 15 minutes.
- Prepare the Chicken:
- Remove the chicken breasts from the pan and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
- Finish the Sauce:
- Stir the milk into the pan and continue to cook for another 4 minutes. Remove from heat.
- Return half of the shredded chicken to the pan, adding the blanched potatoes and defrosted peas. Adjust seasoning with additional salt and pepper if needed.
- Assemble the Biscuits:
- Roll out the puff pastry sheets on a lightly floured surface. Use a 2-inch cookie cutter to cut circles.
- Spoon a small amount of the chicken mixture onto the center of half of the pastry circles.
- Top with another pastry circle, using a fork to press and seal the edges tightly.
- Place the filled biscuits on a baking sheet lined with parchment paper.
- Bake:
- Brush the top of each biscuit with the beaten egg and sprinkle lightly with salt and black pepper.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are puffed up and golden brown.
- Serve:
- Warm the remaining half of the sauce to serve as gravy alongside the biscuits.
- Serve the biscuits hot, accompanied by sautéed greens or your choice of side.
Optional Tips
- Herb Variations: Experiment with other herbs like sage or parsley for different flavor profiles.
- Cheese Addition: Add grated cheese like cheddar or Parmesan to the filling for a cheesy twist.
- Make Ahead: Assemble the biscuits ahead of time and refrigerate until ready to bake, ideal for entertaining.
Enjoy your Chicken Pot Pie Biscuits, a delightful twist on a classic comfort food!