Name: Individual Chicken and Biscuits Pot Pie recipe by Antara Navin at BetterButter
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 2
Ingredients: For Pie Filling Mixture :; 2 tbsp olive oil; 1 chicken thighs or breasts cut into 1/2 inch cubes; salt as per taste; 1/2 cups finely chopped onions; 1 cup finely sliced mushrooms; 1 medium carrot, peeled and finely chopped; 1/4 cups green peas; 1/4 cups corns; 2 garlic cloves smashed and finely chopped; 1 tsp white pepper powder; 1/4 tsp Cayenne; 1/4 tsp dried rosemary; 2 tbsp Unsalted Butter; 3 tbsp all purpose flour; 1 cup chicken broth store bought or home made; 3/4 cups milk; 2 tsp cajun spice powder; 1 tsp Lemon juice; 2 small mint leaves; For Biscuit dough ingredients :; 1 cup all purpose flour; 1 tsp Baking powder; 1/4 tsp Baking Soda; 1/4 tsp Salt; 3 tbsp cold unsalted butter cut into small cubes; 1/2 cold buttermilk; 2 tsp ground black pepper; For Egg wash :; 1 large egg beaten with 2 tsp of water

ABOUT Individual Chicken and Biscuits Pot Pie RECIPE

Chicken Pot Pie is a classic comfort food in American household. It is covered with a flaky pastry crust and the pie contains a rich stew of chicken and vegetables. I first had this in a local American restaurant and instantly liked the simplicity and the classic aroma and flavor of the rich hot stew inside the pie. Chicken pot pie became a staple diet of New England families. Some replaced the pastry shell with a covering of piping hot biscuits. Today chicken pot pie is made either with biscuits or with pastry shells, depending on the preferences of the family. Pot pies are the best way to reuse left over chicken and vegetables. This is my very basic recipe to cook individual chicken and biscuits pot pie, using chicken broth.

Ingredients Serving: 2

For Pie Filling Mixture :
2 tbsp olive oil
1 chicken thighs or breasts cut into 1/2 inch cubes
salt as per taste
1/2 cups finely chopped onions
1 cup finely sliced mushrooms
1 medium carrot, peeled and finely chopped
1/4 cups green peas
1/4 cups corns
2 garlic cloves smashed and finely chopped
1 tsp white pepper powder
1/4 tsp Cayenne
1/4 tsp dried rosemary
2 tbsp Unsalted Butter
3 tbsp all purpose flour
1 cup chicken broth store bought or home made
3/4 cups milk
2 tsp cajun spice powder
1 tsp Lemon juice
2 small mint leaves
For Biscuit dough ingredients :
1 cup all purpose flour
1 tsp Baking powder
1/4 tsp Baking Soda
1/4 tsp Salt
3 tbsp cold unsalted butter cut into small cubes
1/2 cold buttermilk
2 tsp ground black pepper
For Egg wash :
1 large egg beaten with 2 tsp of water

Instructions

Preheat oven to 425 F. Prepare a baking pan or tray lined with aluminium foil or parchment paper.
Season the chicken with rosemary,cajun spice and lemon juice.
For the filling : Heat a pan on medium high and add 1 tbsp oil into it. When the oil is heated, add the seasoned chicken and cook for 4-6 minutes until the chicken is no longer pink on the outside.Remove the chicken and set aside in a medium bowl .
In the same pan, add the remaining olive oil and heat. Add the onions and garlic. Saute till the onions become soft and translucent. Add mushrooms, carrot, peas, corns, salt as required, cayenne and white pepper powder. Stir and mix and cook till the water from the mushrooms evaporates and they become soft.
Add the butter and melt. Add the flour and cook for 1-2 minutes. Slowly add in the chicken broth and milk. Stir continuously and bring the mixture to a simmer. Cook until the sauce thickens. Remove the pan from the heat and add the fried chicken. Cover and set aside.
For the biscuits : Combine and sieve together flour,baking soda,baking powder and salt into a mixing bowl.Add the cubed butter and mix it till the flour blends well with the butter.Add cold buttermilk intermittently and knead it into a smooth dough. Make sure that the dough is not dry.
Using your hands,gently pat the dough out until it is 1/2 inch thickness. Fold the dough about 4 times and gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. Divide each round into 6 equal wedges using a pizza cutter. Refrigerate excess dough for future use.
Pour the warm pie filling mixture equally into 2 large ramekins or custard cups. Brush each biscuit wedges with egg wash and place 6 biscuit wedges with egg washed-side down, around edges of each cup, overlapping slightly and leaving hole in the center for steam to escape. Brush the top of the biscuits with egg wash and sprinkle little ground black pepper over it.
Place the ramekins on the bakjng dish and bake it in the preheated oven for 15 minutes. Decrease the heat to 400 F and bake for another 3-5 minutes until the biscuit is puffed and golden brown and the filling starts bubbling.
Take out the individual chicken and biscuits pot pie and cool on a rack for 10 minutes before serving.

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