Chicken Pot Pie Biscuits

Posted on


  • 6 tbsp butter
  • 1 onion, finely chopped
  • Salt and pepper
  • 5 tbsp plain flour
  • 1 sprig contemporary thyme, leaves eliminated
  • 1 sprig rosemary, leaves eliminated
  • three cups rooster inventory
  • 2 rooster breasts
  • 1 cup milk
  • 1 massive potato, diced and blanched
  • 1 cup frozen peas, defrosted
  • four sheets puff pastry
  • 1 egg, overwhelmed
Chicken Pot Pie Biscuits


  1. Preheat oven to 375 levels.
  2. In a frying pan over medium warmth, soften the butter. Add the onion and prepare dinner for 10 minutes. Then add the salt, pepper, flour and herbs and prepare dinner for three to four minutes. Pour within the rooster inventory and convey to a boil. Cut back to low warmth and add the rooster, then simmer till the stew has thickened barely and the rooster has cooked, about 15 minutes. Take away the rooster, add the milk, then prepare dinner for a further four minutes. Shred the rooster.
  3. Take away the pan from the warmth and break up the sauce in half. To at least one half add the potatoes, peas and shredded rooster. Season with extra salt and pepper, if desired, after which place into the fridge. Set the remaining half apart till wanted.
  4. Cut 2-inch circles from a sheet of puff pastry and lay a spoonful of the stew on top. Cover with a second circle of pastry and press the edges together with a fork to secure. Repeat until all of the pastry and filling is used up.
  5. Brush pastry pie with egg wash, sprinkle with black pepper and salt and place in the oven for 20 to 25 minutes until puffed up and golden.
  6. Serve immediately with sautéed greens and the remaining gravy heated up on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *