Chicken Pot Pie Biscuits Recipe

Ingredients:

• 6 tablespoons butter
• 1 onion, finely chopped
• Salt and pepper, to taste
• 5 tablespoons 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 the Oven:

Set the oven to 375°F (190°C) to prepare for baking.

2. Prepare the Sauce Base:

In a large frying pan, melt the butter over medium heat. Add the finely chopped onion and sauté for about 10 minutes until soft and translucent.
Stir in salt, pepper, flour, fresh thyme, and rosemary. Cook for an additional 3-4 minutes, allowing the flour to blend and the herbs to release their flavor.

3. Add the Chicken Stock:

Slowly pour in the chicken stock and bring the mixture to a boil. Lower the heat, add the chicken breasts, and let the stew simmer for about 15 minutes,
or until the sauce thickens and the chicken is cooked through.

4. Finish the Sauce:

Once the chicken is cooked, remove it from the pan and shred it into bite-sized pieces. Add the milk to the pan and cook the sauce for another 4 minutes.
Then, divide the sauce into two equal parts.

5. Combine Ingredients:

Mix the shredded chicken, blanched potatoes, and peas with one half of the sauce. Season with additional salt and pepper if needed. Place this mixture in the fridge to cool slightly.

6. Prepare the Pastry:

Using a 2-inch round cutter, cut circles from the puff pastry sheets. Place a spoonful of the chicken mixture on one pastry circle and cover it with another.
Seal the edges by pressing them with a fork. Repeat this process until all the filling and pastry are used.

7. Bake the Biscuits:

Brush each pie with the beaten egg, and sprinkle lightly with salt and black pepper. Place the pies on a baking tray and bake for 20-25 minutes, or until golden brown and puffed.

8. Serve:

Serve the Chicken Pot Pie Biscuits warm, accompanied by sautéed greens and the remaining gravy warmed up on the side for dipping.