Chicken Pot Pie Biscuits

Ingredients:

• 6 tbsp butter
• 1 onion, finely chopped
• Salt and pepper
• 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

Directions:

Step 1: Preheat the Oven

• Preheat your oven to 375 degrees.

Step 2: Prepare the Base

• In a frying pan over medium heat, melt the butter.
• Add the onion and cook for 10 minutes until softened. Season with salt and pepper.

Step 3: Create the Roux

• Add the flour, thyme, and rosemary to the pan. Cook for 3 to 4 minutes, stirring constantly.

Step 4: Add Chicken Stock

• Pour in the chicken stock and bring to a boil. Reduce the heat to low and add the chicken breasts.
• Simmer until the stew has thickened slightly and the chicken is cooked through, about 15 minutes.

Step 5: Shred the Chicken

• Remove the chicken breasts from the pan and shred them using two forks.

Step 6: Finish the Sauce

• Add the milk to the pan and cook for an additional 4 minutes. Remove from heat and split the sauce in half.

Step 7: Combine Ingredients

• To one half of the sauce, add the diced potatoes, defrosted peas, and shredded chicken. Season with additional salt and pepper if desired. Place this mixture in the fridge to cool.

Step 8: Prepare the Pastry

• Cut 2-inch circles from the puff pastry sheets.
• Lay a spoonful of the chilled stew mixture on top of half of the pastry circles.
• Cover each with a second pastry circle and press the edges together with a fork to seal.

Step 9: Bake the Biscuits

• Brush the pastry with the beaten egg and sprinkle with black pepper and salt.
• Place the biscuits on a baking sheet and bake in the preheated oven for 20 to 25 minutes, until puffed up and golden.

Step 10: Serve

• Serve the Chicken Pot Pie Biscuits immediately with sautéed greens and the remaining gravy heated up on the side.

Serving Tips:

1. Presentation: Arrange the biscuits on a large platter and garnish with fresh herbs like thyme or rosemary for an elegant touch.
2. Accompaniments: Serve with sautéed greens, a fresh salad, or steamed vegetables for a well-rounded meal.
3. Dipping Sauce: Provide a small bowl of the remaining gravy for dipping or drizzling over the biscuits.
4. Beverage Pairing: Pair with a light white wine, such as Chardonnay, or a refreshing iced tea.

Storage Tips:

1. Refrigeration: Store any leftover biscuits in an airtight container in the refrigerator for up to 3 days.
2. Freezing: Freeze unbaked biscuits on a baking sheet until solid, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.
3. Reheating: Reheat leftover biscuits in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through to maintain their crispiness.
4. Avoid Microwaving: To keep the puff pastry flaky, avoid reheating in the microwave as it can make the pastry soggy.

These serving and storage tips ensure your Chicken Pot Pie Biscuits remain delicious and convenient for any occasion.

Variations :

1. Vegetarian Option: Substitute the chicken with a mix of mushrooms, carrots, and celery. Use vegetable stock instead of chicken stock for a flavorful vegetarian version.
2. Cheese Lover’s Delight: Add shredded cheddar or Gruyere cheese to the filling for a rich, cheesy twist.
3. Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce to the filling for a spicy variation.
4. Herb Infusion: Experiment with different herbs such as sage, oregano, or parsley for varied flavors.
5. Seafood Sensation: Replace the chicken with cooked shrimp or crab meat, and use seafood stock for a luxurious seafood pot pie.
6. BBQ Chicken: Use shredded BBQ chicken and add some corn kernels to the filling for a sweet and tangy flavor profile.
7. Creamy Spinach: Mix in some sautéed spinach and a little cream cheese to the filling for a creamy and nutritious twist.
8. Pesto Chicken: Stir in a couple of tablespoons of pesto sauce to the filling for a fresh, herbaceous flavor.
9. Curried Pot Pie: Add a teaspoon of curry powder to the sauce for a deliciously spiced variation.
10. Sweet Potato Swap: Use diced and blanched sweet potatoes instead of regular potatoes for a sweet and savory combination.
11. Ham and Cheese: Substitute the chicken with diced ham and add shredded Swiss cheese to the filling for a classic ham and cheese pot pie.
12. Turkey Twist: Use leftover Thanksgiving turkey instead of chicken for a post-holiday treat.
13. Buffalo Chicken: Add buffalo sauce to the chicken filling for a spicy and tangy kick, perfect for those who love bold flavors.
14. Broccoli and Cheese: Mix in some steamed broccoli florets and cheddar cheese to the filling for a nutritious and creamy twist.

These variations offer a wide range of flavors and ingredients to customize your Chicken Pot Pie Biscuits, making them suitable for different tastes and occasions.

FAQs :

1. Can I use store-bought rotisserie chicken?
   • Yes, store-bought rotisserie chicken works well and can save time. Simply shred the cooked chicken and add it to the filling.
2. Can I make the filling ahead of time?
   • Yes, you can prepare the filling a day in advance and store it in the refrigerator. This can help save time on the day you plan to bake the biscuits.
3. Can I use pre-made puff pastry shells?
   • Yes, pre-made puff pastry shells can be used for convenience. Just follow the instructions for filling and baking them.
4. How do I prevent the puff pastry from getting soggy?
   • Ensure the filling is cooled before placing it on the puff pastry. Baking the biscuits until they are golden and crispy also helps keep the pastry from becoming soggy.
5. Can I substitute the puff pastry with biscuit dough?
   • Yes, biscuit dough can be used as a substitute for puff pastry for a different texture and flavor.
6. How can I make the filling thicker?
   • To thicken the filling, you can add an extra tablespoon of flour or cornstarch while making the roux.
7. Can I add other vegetables to the filling?
   • Yes, feel free to add other vegetables like carrots, celery, or corn for added flavor and nutrition.
8. What can I use instead of chicken stock?
   • Vegetable stock, turkey stock, or even mushroom broth can be used as alternatives to chicken stock.
9. How do I store leftover filling?
   • Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove before using it to fill the pastry.
10. Can I use a different type of meat?
    • Yes, you can use turkey, beef, or even pork as a substitute for chicken in this recipe.

These FAQs address common questions and provide helpful tips to ensure a successful and enjoyable experience making Chicken Pot Pie Biscuits.

This comforting recipe for Chicken Pot Pie Biscuits is perfect for any meal, combining flaky puff pastry with a hearty chicken and vegetable filling. Enjoy this delicious and satisfying dish, and be sure to keep this recipe handy for future cravings!