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Chicken Pot Pie Rolls Recipe


Chicken Pot Pie Rolls Recipe






For the Biscuits:


2 mugs all-purpose flour

1 tablespoon heating powder

1/2 teaspoon heating soda

1 teaspoon salt

1/2 glass cold unsalted butter, cubed


3/4 glass buttermilk

For the Chicken Pot Pie Filling:

2 glasses cooked chicken, diced

1 container solidified blended vegetables (peas, carrots, corn, green beans)

1/2 glass chopped onion


1/2 glass chopped celery

1/2 container chopped mushrooms

3 tablespoons butter

3 tablespoons all-purpose flour

2 glasses chicken broth


1/2 glass overwhelming cream

1 teaspoon dried thyme

Salt and pepper to taste

Chicken Pot Pie Rolls Recipe


Chicken Pot Pie Rolls Recipe new york times recipes



Prepare the Biscuits:

Preheat your stove to 425°F (220°C). Line a heating sheet with material paper.

In a expansive bowl, whisk together the flour, preparing powder, preparing pop, and salt.


Add the cold cubed butter to the flour blend. Utilize a baked good cutter or your fingers to cut the

butter into the flour until the blend takes after coarse crumbs.

Pour in the buttermilk and blend until fair combined. Do not overmix.

Turn the batter out onto a floured surface and delicately work it a few times. Pat the mixture into a

rectangle almost 1/2 inch thick. Utilize a roll cutter to cut out rolls and put them on the arranged

preparing sheet.

Bake for 10-12 minutes or until brilliant brown. Set aside to cool.

Prepare the Chicken Pot Pie Filling:

In a huge skillet, liquefy the butter over medium warm. Include the chopped onion, celery, and

mushrooms. Cook until the vegetables are tender.

Stir in the flour and cook for 1-2 minutes, until the flour is gently browned.

Gradually whisk in the chicken broth and overwhelming cream, cooking until the blend thickens.

Add the diced chicken, solidified blended vegetables, dried thyme, salt, and pepper. Cook until the

filling is warmed through and thickened. Expel from heat.

Assemble the Biscuits:

Preheat your broiler to 350°F (175°C).

Cut the heated rolls in half evenly. Put the foot parts on a preparing sheet.

Spoon a liberal sum of the chicken pot pie filling onto each roll foot. Put the beat parts of the rolls on


Bake for 10-15 minutes or until the rolls are warmed through and the filling is bubbly.


Serve the chicken pot pie rolls warm. Enjoy!

Enjoy your tasty Chicken Pot Pie Rolls!

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