Chicken Pot Pie Biscuits

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

  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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!

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