Chicken Pot Pie Biscuits

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

Preheat oven to 375 degrees.

In a frying pan over medium
heat, melt the butter. Add the onion and cook for 10 minutes. Then add the
salt, pepper, flour and herbs and cook for 3 to 4 minutes. Pour in the chicken
stock and bring to a boil. Reduce to low heat and add the chicken, then simmer
until the stew has thickened slightly and the chicken has cooked, about 15
minutes. Remove the chicken, add the milk, then cook for an additional 4
minutes. Shred the chicken.

Remove the pan from the heat
and split the sauce in half. To one half add the potatoes, peas and shredded
chicken. Season with more salt and pepper, if desired, and then place into the
fridge. Set the remaining half aside until needed.

Cut 2-inch circles from a
sheet of puff pastry and lay a spoonful of the stew on top. Cover with a second
circle of pastry and press the edges together with a fork to secure. Repeat
until all of the pastry and filling is used up.

Brush pastry pie with egg
wash, sprinkle with black pepper and salt and place in the oven for 20 to 25
minutes until puffed up and golden.

Serve immediately with sautéed
greens and the remaining gravy heated up on the side.