Individual Chicken and Biscuits are a fun way to help everyone at the dinner table feel special after a long day at work or school.
Individual Chicken and Biscuits
Makes 6 servings.
Preheat oven to 400°F.
- 6 tablespoons of olive oil
- 1 pound of chicken breast or thighs, diced
- 1 medium chopped yellow onion
- 6 tablespoons of flour
- 3 cups chicken broth
- 1 tablespoon Better Than Bouillon – chicken flavor
- 1/2 cup sour cream
- Sea salt
- Coarse ground pepper
- 2 teaspoons fresh sage, minced (or 1 teaspoon of ground sage)
- 1 cup frozen peas & carrots (or fresh, diced)
- 2 stalks celery, diced
- 8 ounces diced hash brown potatoes
- 1 recipe biscuits (recipe below)
- 1 egg, beaten (for brushing tops of biscuits)
Make the biscuit dough before making the chicken sauce so they are ready to place on top before baking. Chicken and turkey pot pies can be made from leftovers or fresh. First, let’s start fresh.
Place olive oil into a medium-large saucepan. When it is hot, add chicken or turkey. If using chicken, dark meat will be the most flavorful.
Allow chicken to cook completely. Set aside on a plate while you start the sauce.
Add onion to oil and cook until somewhat clear in color.
For pre-cooked leftover poultry, just melt 6 tablespoons of olive oil in a saucepan and continue with the same recipe below.
Have a whisk ready and sprinkle in the flour while whisking continually. Roux will possibly get a little crumbly looking. This is okay.
Keep stirring until roux is browned. The first reason is that you are cooking out some of the flour taste. The second reason is that you’re looking for a nice color for your sauce.
Next, pour & whisk in chicken broth. Bring to a light boil. The sauce will thicken. Allow it to simmer for a while longer. Yay! You did it! You will never have to buy another can of cream soup ever again – unless you want to, that is. I won’t judge.
Add seasonings.
Great veggies to add are peas, carrots, chopped celery, and potatoes. Next, to the chicken, I do believe that these potatoes are my favorite.
Add sour cream for good measure. Stir in. Add salt and pepper to taste and your filling is ready for the pie.
Pour filling into six 12-ounce ramekins.
Top with cut-out biscuits, brush tops of biscuits with beaten egg, place ramekins in the preheated oven, and bake for about 15 minutes or until biscuits are light golden brown and done in the middle.
Yeast Biscuits
Preheat oven to 400°F.
Mix together and set aside:
- 1 package yeast
- 1/2 cup lukewarm water
Place in a large bowl and cut in shortening:
- 5 cups all-purpose flour (plus more for rolling)
- 1 teaspoon baking soda
- 1 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 3/4 cup vegetable shortening
You can use a fork or pastry cutter. Yeah, like that.
Stir in 2 cups buttermilk and yeast mixture.
Place a little flour on the counter and roll out about 1/2 inch thick, depending on how thick you’d like the biscuits to be. Cut the dough into shapes with a cookie cutter of your choice. I just happened to own a chicken cookie cutter which is oh so fitting for chicken pot pies.
Dust off excess flour and place one on top of a baking sheet lined with parchment paper. Set aside until ready to place on top of chicken sauce.