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Chicken Pot Pie & Biscuits cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Pot Pie & Biscuits dishes that you simply make.

Alright, don’t linger, let’s plan this chicken pot pie & biscuits menu with 19 elements which are absolutely easy to have, and we have to process them at the very least through 6 tips. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements of Chicken Pot Pie & Biscuits:

1. Get 2 for chicken breasts, split with bone and skin on
2. You need 4 for carrots, 1-inch dice
3. Provide 8 small red potatoes, 1-inch dice
4. Need 2 tbsp - olive oil
5. Require 1 tsp sea salt
6. Take 1/2 tsp pepper
7. Get 4 tbsp butter
8. You need 4 tbsp - flour
9. Get 1/2 cup of chicken stock
10. Make ready 1/2 cup of half and half
11. Require 1 cup of frozen peas
12. Provide - For biscuits
13. Get 1 1/4 cup of flour
14. Take 1/2 tbsp for baking powder
15. Require 1/2 tsp - salt
16. Get 1/2 tbsp chives
17. Get 1 stick - butter
18. Take 1 - egg, beaten
19. Get 1/4 cup - milk

Chicken Pot Pie & Biscuits start cooking:

1. Step 1 : Roast the Chicken & Vegetables - - Preheat the oven to 425°F. Start by placing the chicken breasts on a baking sheet, drizzle with olive oil, then salt & pepper. On another sheet pan, place the carrots and potatoes and also drizzle with olive oil, salt and pepper, then toss to coat. Roast them in the oven for 20-25 minutes. The cooking time may vary depending on thickness of the chicken breast.
2. Step 2 : Make the Cream Sauce - - In a saucepan, melt butter on medium-low heat stir in flour, whisking until smooth. Let the flour and butter cook for about 1 minute. Whisk in chicken stock and continue to whisk over low heat until smooth. - - Add in the half-and-half. Whisk until smooth. Cook over medium-low heat for 5-10 minutes until thick and bubbly - whisk constantly, or at lease every minute to keep it from burning on the bottom. When it is thick, turn off the heat.
3. Step 3 : Combine - - When the vegetables and chicken have finished roasting, let them cool for 3-5 minutes. Remove the skin and bones from the chicken and chop it up into 1-inch cubes. Add the chicken, carrots and potatoes into the cream sauce. Add the peas. Pour the mixture into a pie plate or other oven proof dish.
4. Step 4 : Make Biscuits - - In a mixer, combine flour, baking powder, chives and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together egg and milk with a fork. Turn the mixer on low and slowly add the milk and egg mixture. Turn off the mixer once added.
5. Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then roll it out into a disk - about 1/2 inch thick.
6. Cut the disk into 6 biscuits, using a biscuit cutter or glass. Place the biscuits on top of the chicken stew. Bake at 400°F for 15-17 minutes.

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