Chicken Pot Pie Biscuits

This Chicken Pot Pie Biscuits recipe offers a comforting twist on the classic pot pie, featuring tender chicken and a rich, creamy filling nestled between flaky puff pastry. Perfect for a cozy family dinner, these delightful biscuits are easy to assemble and bake, making them an ideal dish for both weeknight meals and special occasions.

With a blend of savory herbs and hearty vegetables, each bite is a warm embrace of flavor that will satisfy your cravings and bring a smile to the table!

Chicken Pot Pie Biscuits

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

Instructions:

Preheat the Oven:

Start by preheating your oven to 375°F (190°C).

Sauté the Onion:

In a skillet over medium heat, melt the butter.

Add the chopped onion and cook for about 10 minutes until soft.

Then, stir in the salt, pepper, flour, and herbs, cooking for an additional 3 to 4 minutes.

Create the Sauce:

Pour in the chicken stock and bring to a boil.

Lower the heat and add the chicken breasts, letting it simmer until the stew thickens slightly and the chicken is cooked through, around 15 minutes.

Shred the Chicken:

Remove the chicken from the pan, then stir in the milk and cook for another 4 minutes.

Take the pan off the heat and divide the sauce in half.

Prepare the Filling:

Shred the cooked chicken and mix it with one half of the sauce.

Add the blanched potatoes and defrosted peas.

Season with additional salt and pepper if desired, then refrigerate the filling.

Set the other half of the sauce aside.

Roll the Pastry:

Use a cutter to make 2-inch circles from the puff pastry sheets.

Place a spoonful of the chicken filling on half of the circles, then top with another pastry circle.

Press the edges with a fork to seal.

Repeat until all filling and pastry are used.

Bake the Biscuits:

Brush the tops of the pastries with the beaten egg and sprinkle with salt and pepper.

Bake in the oven for 20 to 25 minutes, or until they are puffed and golden brown.

Serve:

Enjoy immediately with sautéed greens and the reserved gravy warmed on the side.

Notes:

Chicken Options: You can substitute the chicken breasts with rotisserie chicken for quicker preparation. Shredded or diced chicken works well too.

Vegetable Variations: Feel free to add or substitute vegetables based on your preference. Carrots, corn, or green beans can make great additions.

Herbs: Fresh herbs like parsley or sage can be added for extra flavor. If using dried herbs, reduce the quantity, as they are more concentrated.

Thickening the Sauce: If the sauce isn’t thick enough after cooking, you can mix a bit of cornstarch with water and stir it in, then cook for a few more minutes.

Puff Pastry Tips: Make sure to roll out the puff pastry slightly if it’s too thick, and keep it chilled until you’re ready to use it for the best results.

Storage: Leftover biscuits can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

Make-Ahead: You can prepare the filling a day in advance and assemble the biscuits just before baking for a quicker meal.

Serving Suggestions: These biscuits pair well with a simple side salad or sautéed greens for a balanced meal.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen vegetables instead of fresh?

Yes! Frozen vegetables work great in this recipe.

Just make sure to thaw and drain them before adding to the filling.

What can I do if I don’t have puff pastry?

If you don’t have puff pastry, you can use refrigerated biscuit dough or pie crust as an alternative.

Just adjust the baking time accordingly.

How do I ensure the biscuits stay flaky?

Keep the puff pastry chilled until you’re ready to use it, and avoid overworking the dough.

Bake them right away for the best texture.

Can I make this dish vegetarian?

Absolutely! You can replace the chicken with sautéed mushrooms, lentils, or additional vegetables, and use vegetable broth instead of chicken stock.

How do I store leftovers?

Leftover biscuits can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven to restore their flakiness before serving.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).

You can use a meat thermometer to check.

Can I prepare the filling ahead of time?

Yes, you can make the filling a day in advance. Just refrigerate it until you’re ready to assemble the biscuits.

What if my sauce is too thick?

If your sauce thickens too much, you can add a splash of chicken broth or milk to reach your desired consistency.

Can I freeze the assembled biscuits?

Yes! You can freeze the assembled biscuits before baking.

Just place them on a baking sheet to freeze individually, then transfer to a freezer bag.

Bake directly from the freezer, adding a few extra minutes to the baking time.

What should I do if my puff pastry tears while rolling?

If your puff pastry tears, simply patch it up with a small piece of pastry.

It should still bake well, and any imperfections will be hidden once baked.