Chicken Pot Pie Biscuits

Ingredients:

– For the Filling:
– 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, cooked and diced
– 1 cup milk
– 1 large potato, diced and blanched
– 1 cup frozen peas, defrosted

– For the Top:
– 4 sheets puff pastry
– 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Filling:
– In a large skillet or saucepan, melt 6 tablespoons of butter over medium heat.
– Add the finely chopped onion and cook until softened, about 5 minutes. Season with salt and pepper.
– Stir in 5 tablespoons of plain flour and cook for another 2 minutes to form a roux.
– Gradually whisk in the chicken stock, ensuring there are no lumps. Continue to cook until the mixture starts to thicken.
– Add the thyme and rosemary leaves, and cook for 1 minute to release their flavors.
– Stir in the milk and cook until the sauce is smooth and thickened.
– Add the diced chicken breasts, blanched potato, and defrosted peas. Mix well and adjust seasoning with salt and pepper if needed.
– Remove from heat and let the filling cool slightly.

2. Assemble the Dish:
– Preheat your oven to 400°F (200°C).
– Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry sheets into squares or circles, slightly larger than your baking dish or individual pie dishes.
– Spoon the chicken filling into a baking dish or individual pie dishes.
– Place the pastry squares or circles on top of the filling, pressing down the edges to seal. Trim any excess pastry.
– Brush the tops of the pastry with the beaten egg to give them a golden finish.

3. Bake:
– Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up, and the filling is bubbling.

4. Serve:
– Let the pot pies cool for a few minutes before serving.

Enjoy your delicious Chicken Pot Pie Biscuits with their flaky, buttery crust and hearty, savory filling