Directions:
- For the biscuits: Preheat the oven to 425 degrees F. Whisk the self-rising flour and baking soda together. Then cut the cold butter into the dry ingredients. Mix until it resembles sand. In a separate bowl, whisk together the buttermilk, thyme and 1 teaspoon crushed pepper. Add the buttermilk mixture to the flour and butter mixture and, using a rubber spatula, mix until just combined. Do not over mix!
- On a silicon-lined baking sheet, scoop about a 1/4 cup of the batter to form each biscuit, leaving about 2 inches between each biscuit. Brush each with melted butter and sprinkle with crushed pepper. Bake until golden brown, about 15 minutes. Let cool on wire rack.
- For the filling: In the same oven, bake the chicken on a parchment-lined baking sheet until the internal temperature on an instant-read thermometer reaches 160 degrees F, 20 to 25 minutes. Let cool, remove the skin and shred.
- Heat a large saute pan over medium heat. Melt the butter, add the carrots and onions and season with salt and pepper. Saute until the veggies are soft, 6 to 8 minutes. Add in the all-purpose flour and cook until blonde, about 2 minutes. Add the dry sherry, and then whisk in the heavy cream, chicken stock and thyme sprig. Simmer until thickened, about 10 minutes. Remove the thyme sprig and adjust the seasoning.
- For the sweet pea pesto: Put the peas, parsley, pine nuts and lemon juice into a food processor. Pulse until combined, and then slowly drizzle in the olive oil. Season and set aside.
- For the sandwich build: Split the warm biscuits with a fork. Place some shredded chicken on the bottom buns, top with some pot pie filling and schmear the sweet pea pesto on top. Close and eat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 525.24 Kcal (2199 kJ) | ||
| Calories from fat | 303.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.74g | 52% | |
|---|---|---|---|
| Cholesterol | 108.36mg | 36% | |
| Sodium | 942.47mg | 39% | |
| Potassium | 410.61mg | 9% | |
| Total Carbs | 32.58g | 11% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 23.1g | 46% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.6mg | 15% | |
| Calcium | 154.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 242.77 Kcal (1016 kJ) | ||
| Calories from fat | 140.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.59g | 52% | |
|---|---|---|---|
| Cholesterol | 50.09mg | 36% | |
| Sodium | 435.62mg | 39% | |
| Potassium | 189.79mg | 9% | |
| Total Carbs | 15.06g | 11% | |
| Sugars | 1.44g | 12% | |
| Dietary Fiber | 1.36g | 12% | |
| Protein | 10.68g | 46% | |
| Vitamin C | 3.1mg | 11% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.2mg | 15% | |
| Calcium | 71.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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