Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the biscuits.
2. Prepare the Filling: In a medium frying pan over medium heat, melt the butter. Add the finely chopped onion and sauté for about 10 minutes, until softened and golden. Season with salt and pepper, then stir in the flour, thyme, and rosemary. Cook for an additional 3 to 4 minutes.
3. Make the Sauce: Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to low. Add the chicken breasts and let the mixture simmer for around 15 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
4. Add Milk and Prepare Chicken: Once the chicken is cooked, remove it from the pan. Add the milk to the sauce and cook for another 4 minutes. Turn off the heat and divide the sauce in half. Shred the chicken into bite-sized pieces. Mix one half of the sauce with the shredded chicken, blanched potatoes, and peas. Season with additional salt and pepper if needed. Place this mixture in the fridge to cool slightly.
5. Assemble the Biscuits: Roll out the puff pastry sheets and cut out 2-inch circles. Place a spoonful of the chicken filling on one pastry circle, then cover it with another circle of pastry. Press the edges together with a fork to seal. Repeat this process until all of the filling and pastry are used up.
6. Bake the Biscuits: Place the assembled biscuits on a baking sheet. Brush them with the beaten egg, then sprinkle a little black pepper and salt on top. Bake in the preheated oven for 20 to 25 minutes, or until the biscuits are golden and puffed.
7. Serve: Serve the biscuits immediately with sautéed greens and the remaining half of the sauce, warmed up, as gravy on the side.