Description
Chicken Pot Pie Biscuits are a delicious twist on the classic pot pie. This recipe combines a creamy chicken filling with soft, golden puff pastry biscuits, making it perfect for a cozy meal. Each bite-sized pie is bursting with savory flavors, ideal for family dinners, casual gatherings, or as a tasty appetizer at a party.
Who is this Recipe For?
This recipe is perfect for those who love hearty, comfort-food classics but appreciate a modern spin. Busy parents, anyone craving a warm, home-cooked meal, and individuals looking to meal-prep an easy, flavorful dish will find this recipe especially useful. It’s also a great choice for beginners as it uses simple ingredients and clear steps.
Why It’s Great
Chicken Pot Pie Biscuits are an excellent choice because:
- They’re easy to make and kid-friendly.
- The puff pastry gives a flaky, satisfying crust without making a full pot pie.
- It’s a versatile dish that can serve as a main meal or appetizer.
- The ingredients are pantry-friendly, and the dish stores well, making it convenient for meal planning.
Ingredients
- 6 tbsp butter
- 1 onion, finely chopped
- Salt and pepper, to taste
- 5 tbsp plain flour
- 1 sprig fresh thyme, leaves removed
- 1 sprig rosemary, leaves removed
- 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
How to Make Chicken Pot Pie Biscuits
- Preheat your oven to 375°F (190°C).
- In a frying pan over medium heat, melt the butter. Add the onion and cook for about 10 minutes until softened.
- Stir in the salt, pepper, flour, thyme, and rosemary and cook for an additional 3-4 minutes until the flour is absorbed.
- Slowly pour in the chicken stock and bring the mixture to a boil. Then, reduce to low heat and add the chicken breasts.
- Simmer for 15 minutes, allowing the chicken to cook through and the stew to thicken.
- Remove the chicken from the pan, add the milk, and cook for 4 more minutes. Split the sauce in half, keeping one half aside.
- Shred the chicken and combine it with the potato, peas, and half the sauce in a bowl. Season with additional salt and pepper as desired, and refrigerate until cool.
- Cut out 2-inch circles from the puff pastry sheets. Place a spoonful of filling on one circle, cover with another pastry circle, and press the edges with a fork to seal.
- Brush each pastry with beaten egg and sprinkle with black pepper and salt.
- Bake for 20-25 minutes or until the biscuits are golden and puffed.
Serve hot with sautéed greens and the remaining sauce on the side.
Kitchen Equipment Needed
- Frying pan
- Mixing bowls
- Baking sheet
- Pastry brush
- Fork for crimping edges
- Rolling pin (optional, for adjusting puff pastry thickness)
Storage
Store any leftover Chicken Pot Pie Biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 10-12 minutes, or until heated through. Avoid microwaving, as this can make the pastry soggy.
FAQ
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a convenient substitute. Just add it to the filling mix and skip the cooking step for the chicken breasts.
Can I freeze these biscuits?
Yes! After baking, allow the biscuits to cool fully, then freeze them in a single layer. Reheat in the oven for best results.
What if I don’t have puff pastry?
You can substitute with biscuit dough, though the texture will differ slightly. Adjust baking time as needed.
Conclusion
Chicken Pot Pie Biscuits are a comforting, versatile dish perfect for any occasion. With a buttery, flaky crust and creamy chicken filling, these mini pot pies offer a delicious experience in every bite. They’re ideal for meal prep, family dinners, or satisfying cravings for classic comfort food with a modern twist. Enjoy the warmth and heartiness of Chicken Pot Pie Biscuits and make this recipe a staple in your kitchen!
