Ingredients
6 tbsp butter
1 onion, finely chopped
Salt and pepper
5 tbsp 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:
Set the oven’s temperature to 375 F. (190 degrees Celsius).
In a frying pan over medium heat, melt the butter.
Add the diced onion and cook for 10 minutes until softened.
Stir in salt, pepper, flour, and herbs, and cook for an additional 3 to 4 minutes.
After adding the chicken stock, boil the mixture. Reduce the heat to low and add the chicken. Simmer for about 15 minutes until the stew thickens slightly and the chicken is cooked.
After cooking, take the chicken out of the pan and shred it.
Add the milk to the remaining sauce in the pan and cook for an additional 4 minutes. Divide the sauce in half.
Combine one half of the sauce with the shredded chicken, potatoes, and peas. Season with salt and pepper, if desired, and refrigerate.
Cut circles of puff pastry, about 2 inches in diameter. Place a spoonful of the chicken and vegetable stew on one circle of pastry and cover it with another circle. Using a fork, press the edges together to seal.. Repeat with the remaining pastry and filling.
Brush the pastry pies with an egg wash and sprinkle with black pepper and salt.
Place the pies in the preheated oven and bake for 20 to 25 minutes until the pastry is golden and puffed up.
Serve the chicken pot pie biscuits immediately with sautéed greens and the remaining heated gravy on the side.
Enjoy your homemade chicken pot pie biscuits!