Chicken Pot Pie Biscuits

6 tbsp butter
1 onion, chopped
salt and pepper
5 tbsp flour
1 sprig fresh thyme(leaves)
1 sprig rosemary (leaves)
3 cups chicken stock
2 chicken breasts
1 cup milk
1 large potato, diced and blanched
1 cup peas
4 sheets puff pastry
1 egg, beaten

Instructions:

Preheat oven to 180 degrees C.

Melt the butter in a pan. Add the onion and cook for 10 minutes. Add salt, pepper, flour and herbs and cook for 3 to 4 minutes.

Add the stock and bring to a boil. Add the chicken, then simmer about 15 minutes.

Remove the chicken, add the milk, and cook for 4 minutes. Remove from the heat and split the sauce in half.

Shred the chicken.

To one half of the sauce add the potatoes, peas and shredded chicken and place into the fridge.

Cut 5 sm 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.

Brush with egg wash and bake for 20 minutes until golden.