Chicken Pot Pie Biscuits

Experience the cozy warmth of classic comfort food with a twist in these Chicken Pot Pie Biscuits. Combining the heartiness of chicken pot pie with the flakiness of puff pastry, these biscuits are a delightful way to enjoy a familiar favorite in a new, handheld format. Perfect for a comforting meal or as an impressive appetizer, they’re sure to be a hit.

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Yield: Multiple servings
Category: Main Course/Appetizer
Cuisine: American
Diet: Non-Vegetarian

Ingredients

• 6 tbsp butter
• 1 onion, finely chopped
• Salt and pepper, to taste
• 5 tbsp plain flour
• Fresh thyme and rosemary leaves
• 3 cups chicken stock
• 2 chicken breasts
• 1 cup milk
• 1 large potato, diced and blanched
• 1 cup frozen peas, defrosted
• 4 sheets puff pastry
• 1 egg, beaten for egg wash

Instructions

Preparing the Filling:

1. Cook the Onion: In a frying pan, melt the butter over medium heat. Add the chopped onion and cook for 10 minutes. Season with salt and pepper.
2. Make the Roux: Stir in the flour and herbs, cooking for 3 to 4 minutes to form a roux.
3. Add Chicken and Stock: Pour in the chicken stock and bring to a boil. Reduce the heat, add the chicken breasts, and simmer for about 15 minutes until the chicken is cooked and the stew has thickened slightly.
4. Shred the Chicken: Remove the chicken, shred it, and set it aside. Add the milk to the sauce and cook for an additional 4 minutes. Split the sauce in half.
5. Combine Ingredients: To one half of the sauce, add the diced potato, peas, and shredded chicken. Adjust seasoning with salt and pepper. Place this mixture in the fridge to cool.

Assembling the Biscuits:

1. Prepare the Puff Pastry: Preheat the oven to 375 degrees F (190 degrees C). Cut 2-inch circles from the puff pastry sheets.
2. Assemble the Biscuits: Lay a spoonful of the chicken mixture onto a pastry circle. Top with another pastry circle and press the edges together with a fork.
3. Apply Egg Wash: Brush each assembled biscuit with the beaten egg and sprinkle with salt and pepper.
4. Bake: Bake in the preheated oven for 20-25 minutes, or until puffed up and golden brown.
5. Serve: Serve the Chicken Pot Pie Biscuits immediately with sautéed greens and the remaining half of the gravy heated up on the side.

These Chicken Pot Pie Biscuits offer all the comforting flavors of a traditional pot pie in a convenient and delightful form.

Perfect for sharing, they’re a great addition to any meal or gathering.

Encourage your readers to share their experiences or any personal twists they add to the recipe. A little story about why you love this dish or a special occasion you prepare it for can make your blog post more engaging and personal