Hicham Chicken Pot Pie Biscuits are a comforting and delicious twist on the classic chicken pot pie. This recipe combines tender chicken, savory vegetables, and creamy sauce, all topped with flaky puff pastry biscuits. It’s a perfect dish for a cozy dinner and is sure to please the entire family. Let’s dive into this delightful recipe step-by-step.
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, cooked and shredded
- 1 cup milk
- 1 large potato, diced and blanched
- 1 cup frozen peas, defrosted
- 4 sheets puff pastry
- 1 egg, beaten
Instructions
Step 1: Prepare the Chicken Filling
- Cook the Onion:
- In a large skillet or saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Season with salt and pepper to taste.
- Make the Roux:
- Sprinkle the flour over the cooked onions and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add Herbs:
- Add the thyme and rosemary leaves, stirring to incorporate their flavors.
- Add Chicken Stock:
- Gradually pour in the chicken stock while stirring continuously to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
- Add Chicken and Milk:
- Stir in the cooked and shredded chicken breasts and the milk. Continue to cook until the mixture is heated through and well combined.
- Add Vegetables:
- Add the blanched potato and defrosted peas to the skillet. Stir to combine and cook for an additional 2-3 minutes. Adjust the seasoning with more salt and pepper if needed.
Step 2: Prepare the Puff Pastry
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Cut the Pastry:
- Unroll the puff pastry sheets on a lightly floured surface. Cut the pastry into rounds or squares large enough to cover the top of your baking dish or individual ramekins.
- Assemble the Pies:
- Spoon the chicken mixture into a large baking dish or individual ramekins. Place the puff pastry pieces on top of the filling, pressing the edges down lightly.
- Brush with Egg Wash:
- Brush the beaten egg over the tops of the puff pastry to give them a beautiful golden color when baked.
Step 3: Bake the Pies
- Bake:
- Place the baking dish or ramekins on a baking sheet to catch any drips. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
Step 4: Serve
- Serve Hot:
- Remove from the oven and let the pies cool for a few minutes before serving. Enjoy your Chicken Pot Pie Biscuits hot, garnished with fresh herbs if desired.
Cooking Notes and Tips
- Chicken: You can use leftover chicken or rotisserie chicken for convenience.
- Blanching Potatoes: Blanch the diced potatoes by boiling them in salted water for about 5 minutes until just tender, then drain.
- Puff Pastry: Make sure the puff pastry is well chilled before baking to ensure it puffs up nicely.
Variations
Veggie Pot Pie Biscuits
- Omit Chicken:
- Substitute the chicken with more vegetables like carrots, mushrooms, and corn for a vegetarian version.
Spicy Chicken Pot Pie Biscuits
- Add Spice:
- Add a pinch of red pepper flakes or a chopped jalapeño to the filling for a spicy kick.
Cheesy Chicken Pot Pie Biscuits
- Add Cheese:
- Stir in 1 cup of shredded cheddar cheese to the chicken filling before baking for a cheesy twist.
Serving Suggestions
With Sides
- With Salad:
- Serve with a fresh green salad or coleslaw for a balanced meal.
- With Mashed Potatoes:
- Pair with creamy mashed potatoes for an extra comforting side.
With Beverages
- With White Wine:
- Enjoy with a glass of white wine such as Chardonnay or Sauvignon Blanc.
- With Lemonade:
- Serve with iced tea or lemonade for a refreshing drink.
FAQs
Q: Can I make this recipe ahead of time? A: Yes, you can prepare the chicken filling ahead of time and store it in the refrigerator. When ready to bake, assemble the pies with the puff pastry and bake as directed.
Q: How do I store leftovers? A: Store any leftover Chicken Pot Pie Biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I freeze these pies? A: Yes, you can freeze the assembled but unbaked pies. Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
Q: Can I use a different type of pastry? A: Yes, you can use biscuit dough or pie crust instead of puff pastry if you prefer.
Q: What if I don’t have fresh herbs? A: You can substitute dried thyme and rosemary if you don’t have fresh herbs. Use about 1/2 teaspoon of each dried herb.
Chicken Pot Pie Biscuits are a comforting and delicious meal that’s perfect for any occasion. With their creamy chicken filling and flaky puff pastry topping, these pies are sure to be a hit. Whether you stick to the classic recipe or try one of the variations, Chicken Pot Pie Biscuits are easy to make and always satisfying. Enjoy making and sharing this delightful dish with your family and friends!
