These mini pot pies are super amazing, these melts my heart always!
Ingredients
1 Egg, beaten
2 chicken breasts
6 tablespoons butter
1 large potato, diced and blanched
5 tablespoons plain flour
1 sprig rosemary, leaves removed
1 sprig fresh thyme, leaves removed
4 sheets puff pastry
3 c. chicken stock
1 onion, finely chopped
1 c. milk
1 c. frozen peas, defrosted
Salt and pepper
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 the butter has melted, add the onion to the pan and cook for about 10 minutes. Season with salt and pepper, then add the flour and herbs. Continue to cook for an additional 3 to 4 minutes.
Step 3: To the pan, pour in the chicken stock and bring to a boil. Adjust the heat to low and add the chicken. Simmer for about 15 minutes or until the stew has slightly thickened and the chicken is cooked. Then, take the chicken from the pan and shred it.
Step 4: To the pan, add the milk and cook for another 4 minutes. Take the pan off the heat and divide the sauce in half.
Step 5: Add the potatoes, peas, and shredded chicken in one-half the sauce. If desired, season with salt and pepper. Keep the other half of the sauce in the fridge until ready to serve.
Step 6: Grab a sheet of puff pastry and cut 2-inch circles from it. On top, lay a spoonful of stew and top with the second circle. Using a fork, press the edges to seal. Do the same for the rest of the filling and pastry.
Step 7: With the egg wash, brush the pastry pie and season with salt and black pepper. Bake in the preheated oven for about 20 to 25 minutes or until the biscuits are puffed up and golden.
Step 8: Remove from the oven when done and serve the chicken pot pie biscuits right away with sauteed greens and the rest of the gravy. Enjoy!
Ingredients
- 1 Egg, beaten
- 2 chicken breasts
- 6 tablespoons butter
- 1 large potato, diced and blanched
- 5 tablespoons plain flour
- 1 sprig rosemary, leaves removed
- 1 sprig fresh thyme, leaves removed
- 4 sheets puff pastry
- 3 c. chicken stock
- 1 onion, finely chopped
- 1 c. milk
- 1 c. frozen peas, defrosted
- Salt and pepper
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Melt the butter in a frying pan over medium heat. Once the butter has melted, add the onion to the pan and cook for about 10 minutes. Season with salt and pepper, then add the flour and herbs. Continue to cook for an additional 3 to 4 minutes.
Step 3: To the pan, pour in the chicken stock and bring to a boil. Adjust the heat to low and add the chicken. Simmer for about 15 minutes or until the stew has slightly thickened and the chicken is cooked. Then, take the chicken from the pan and shred it.
Step 4: To the pan, add the milk and cook for another 4 minutes. Take the pan off the heat and divide the sauce in half.
Step 5: Add the potatoes, peas, and shredded chicken in one-half the sauce. If desired, season with salt and pepper. Keep the other half of the sauce in the fridge until ready to serve.
Step 6: Grab a sheet of puff pastry and cut 2-inch circles from it. On top, lay a spoonful of stew and top with the second circle. Using a fork, press the edges to seal. Do the same for the rest of the filling and pastry.
Step 7: With the egg wash, brush the pastry pie and season with salt and black pepper. Bake in the preheated oven for about 20 to 25 minutes or until the biscuits are puffed up and golden.
Step 8: Remove from the oven when done and serve the chicken pot pie biscuits right away with sauteed greens and the rest of the gravy. Enjoy!
