healty meal, low carbs meals, keto meal
in

Chicken Pot Pie Biscuits

Ultimate Comfort: Chicken Pot Pie Biscuits Recipe

Are you craving a comforting meal that’s both hearty and delicious? Look no further than our mouthwatering Chicken Pot Pie Biscuits recipe! Bursting with savory chicken, hearty vegetables, and flaky puff pastry, these individual pot pies are the epitome of comfort food perfection. Whether you’re serving them up for a cozy family dinner or impressing guests at a dinner party, these Chicken Pot Pie Biscuits are guaranteed to satisfy even the most discerning palates. Join us as we delve into the art of making this classic dish and discover why it’s sure to become a staple in your culinary repertoire.

Ingredients:

  • 6 tablespoons butter
  • 1 onion, finely chopped
  • Salt and pepper, to taste
  • 5 tablespoons 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:

1. Prepare the Filling:

  1. In a large skillet, melt the butter over medium heat.
  2. Add the chopped onion and sauté until soft and translucent.
  3. Season with salt, pepper, and fresh thyme and rosemary leaves.
  4. Sprinkle the flour over the onion mixture and stir until well combined.
  5. Gradually pour in the chicken stock, stirring constantly to prevent lumps from forming.
  6. Add the cooked and shredded chicken breasts, diced potato, and defrosted peas to the skillet.
  7. Cook until the mixture thickens and the vegetables are tender.
  8. Stir in the milk and simmer for an additional 5 minutes.

2. Prepare the Biscuit Topping:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the puff pastry sheets on a lightly floured surface and cut them into circles slightly larger than the tops of your ramekins.
  3. Brush the edges of the ramekins with beaten egg and place the pastry circles on top, pressing down gently to seal.
  4. Brush the tops of the pastry with beaten egg for a golden finish.

3. Bake the Pot Pies:

  1. Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
  2. Remove from the oven and let cool for a few minutes before serving.

Cook Notes and Variations:

  • Vegetarian Option: Replace the chicken with diced tofu or a medley of your favorite vegetables, such as carrots, celery, and mushrooms, for a delicious vegetarian version of this dish.
  • Herbaceous Twist: Experiment with different herbs such as sage, parsley, or tarragon to add depth of flavor to the filling.
  • Cheese Lover’s Delight: Sprinkle grated cheddar or Gruyère cheese over the filling before adding the pastry topping for an extra cheesy finish.

Keto and Low-Carb Versions:

  • Keto Version: Substitute the puff pastry with a keto-friendly almond flour crust or a cauliflower mash topping. Use heavy cream instead of milk in the filling to keep it low in carbs. Increase the amount of low-carb vegetables like broccoli, cauliflower, and bell peppers for added fiber and nutrients.
  • Low-Carb Version: Follow the keto version instructions, but you can also reduce the amount of potato or omit it altogether to further lower the carb content. Opt for a lower-carb thickener like xanthan gum or glucomannan powder instead of flour.

Frequently Asked Questions (FAQs):

Q: Can I use pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch? A: Yes, pre-cooked rotisserie chicken works perfectly in this recipe. Simply shred the cooked chicken and add it to the filling as directed.

Q: Can I make the pot pies ahead of time and freeze them? A: Yes, you can assemble the pot pies ahead of time, cover them tightly with plastic wrap or aluminum foil, and freeze them for up to 3 months. When ready to bake, simply thaw in the refrigerator overnight and bake as directed.

Q: Can I use store-bought pie crust instead of puff pastry? A: Yes, store-bought pie crust can be used as a convenient alternative to puff pastry. Simply roll out the pie crust and cut it into circles to fit your ramekins.

Chicken Pot Pie Biscuits are the ultimate comfort food indulgence that never fails to impress. With their savory chicken and vegetable filling, topped with flaky puff pastry, these individual pot pies are a culinary delight that’s perfect for any occasion. Whether you’re serving them up for a cozy weeknight dinner or a festive holiday gathering, these Chicken Pot Pie Biscuits are sure to be a hit with family and friends alike. So why wait? Gather your ingredients, preheat your oven, and get ready to savor every delicious bite of this classic dish!

Indulge in the comforting flavors of Chicken Pot Pie Biscuits and treat yourself to a taste of pure satisfaction. With their rich and hearty filling, topped with buttery puff pastry, these pot pies are guaranteed to warm your heart and soul. So go ahead, take a bite, and experience the joy of homemade comfort food at its finest! 🥧🍗