CHICKEN POT PIE BISCUITS

Ingredients

6 tablespoons butter

1 onion, finely chopped

Salt and pepper

5 tablespoons plain flour

1 sprig fresh thyme, leaves removed

1 sprig rosemary, leaves removed

3 c chicken stock

2 chicken breasts

1 c milk

1 large potato, diced and blanched

1 c frozen peas, defrosted

4 sheets puff pastry

1 Egg, beaten

How to make Chicken Pot Pie Biscuits

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Melt butter in a frying pan over medium heat.

Step 3: Once the butter has melted, add the onion and cook for about 10 minutes.

Step 4: Stir in the salt, pepper, flour, and herbs and continue cooking for 3 to 4 minutes.

Step 5: Add the chicken stock to the pan and bring the mixture to a boil.

Step 6: Adjust the heat to low before adding in the chicken. Simmer for about 15 minutes until the stew has slightly thickened, and the chicken has cooked through.

Step 7: Take the chicken out of the pan before adding in the milk. Remain cooking for 4 minutes more. Then, remove the pan from the heat. Divide the sauce in half.

Step 8: Shred the chicken.

Step 9: Add the potatoes, peas, and shredded chicken to one-half of the sauce. If desired, season with extra salt and pepper, then place in the fridge. Reserve the other half of the sauce until ready to use.

Step 10: From a sheet of puff pastry, trim 2-inches circles. Add a spoonful of the stew on top and cover with the other circle. Using a fork, press the edges together to seal. Do this for the rest of the pastry and filling.

Step 11: With egg wash, brush the pastry pie and sprinkle with black pepper and salt.

Step 12: Bake in the preheated oven for about 20 to 25 minutes or until the pastry pie is puffed up and golden.

Step 13: Remove from the oven and serve quickly with sauteed greens and the rest of the gravy. Enjoy!

Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends