Chicken pot pie, where the pie part is biscuits.

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Chicken Pot Pie made easy! We love this Biscuit Chicken Pot Pie with pre-made biscuits, it’s a delicious fast way to get dinner on the table.

Chicken Pot Pie is one of the best comfort foods around. Our family sure loves it. We are trying to simply things by taking this classic and giving it a ‘semi-homemade’ hack by using Grand biscuits. With flavors you know and love, it really doesn’t get easier than this.
Shredded chicken from a rotisserie chicken is perfect for this recipe, and such a time saver. Are you a fan of the rotisserie chicken? I totally am! Sometimes I’ll pick up two, shred both of them and then just freeze one. It’s always nice to have on hand, especially for recipes like this.



So here’s the thing…my first attempt with this recipe, the biscuits did not fully cook. The top half did, but the bottom half of the biscuits were still dough-y. Here’s the solution: pre bake the biscuits on a sheet pan lined with parchment paper. It’s helpful to precook the biscuits for half the time and then place them on top of the chicken mixture with the opposite side up to finish baking. This way both sides bake evenly. Because the chicken and veggies are already cooked, it’s just the biscuits that need to bake completely.

INGREDIENTS

  • 6 tbsp butter
  • 1 onion, finely chopped
  • Salt and pepper
  • 5 tbsp plain flour
  • 1 sprig fresh thyme, leaves removed
  • 1 sprig rosemary, leaves removed
  • 3 cups chicken stock
  • 2 chicken breasts
  • 1 cup milk
  • 1 large potato, diced and blanched
  • 1 cup frozen peas, defrosted
  • 4 sheets puff pastry
  • 1 egg, beaten


INSTRUCTIONS

  1. Preheat oven to 375 degrees.
  2. In a frying pan over medium heat, melt the butter. Add the onion and cook for 10 minutes. Then add the salt, pepper, flour and herbs and cook for 3 to 4 minutes. Pour in the chicken stock and bring to a boil. Reduce to low heat and add the chicken, then simmer until the stew has thickened slightly and the chicken has cooked, about 15 minutes. Remove the chicken, add the milk, then cook for an additional 4 minutes. Shred the chicken.
  3. REmove the pan from the heat and split the sauce in half. To one half add the potatoes, peas and shredded chicken. Season with more salt and pepper, if desired, and then place into the fridge. Set the remaining half aside until needed.
  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.

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