Chicken Pot Pie Biscuits

Chicken Pot Pie Biscuits new york times recipes






  • 6 tbsp. butter
  • 1 finely sliced onion Salt and pepper
  • 5″ of ordinary flour
  • 1 fresh thyme sprig with no leaves
  • 1 rosemary sprig with leaves removed
  • 3 cups of chicken broth
  • 2 breasts of chicken
  • a cup of milk
  • chopped and blanched one big potato
  • 1 cup of defrosted frozen peas
  • 4 puff pastry sheets
  • 1 beaten egg

How To Make Chicken Pot Pie Biscuits

Turn on the 375 degree oven.
Melt the butter in a frying pan over medium heat.
Cook the onion for 10 minutes after adding it. After that, add the flour, herbs, salt, and pepper, and cook for 3 to 4 minutes.

The chicken stock should be added, then boiled. Turn the heat down to low, add the chicken, and simmer for about 15 minutes, or until the stew has slightly thickened and the chicken is done.
After removing the chicken and adding the milk, the dish needs another 4 minutes to simmer. Split the sauce in half and turn off the heat.
Chicken should be shred.

Add the potatoes, peas, and shredded chicken to one half of the sauce. If necessary, add more salt and pepper before putting the food in the refrigerator. Keep the second part aside until you need it.
Puff pastry should be cut into 2-inch circles, and a tablespoon of stew should be placed on top. A second pastry round should be placed on top, and the edges should be sealed with a fork. Repeat this process until no more pastry or filling is left.

Egg wash the pastry pie, season with salt and pepper, and bake for 20 to 25 minutes, or until puffy and golden.
Sauteed greens and the remaining gravy heated on the side should be served right away.

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