Chicken Pot Pie Sandwiches

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Quantity: 10 sandwiches

Nutritional value per serving:

Serving size: 1 of 18
Calories 296, total fat 21 G., saturated fats 10 G., proteins 11 G., carbohydrates 16 G., fiber 1 G., cholesterol 63 mg, sodium 344 mg, sugar 2 G.

Sandwich king Jeff Mauro has broken down the classic chicken pot pie, creating these delicious sandwiches. They're packed with everything you'd expect from a pot pie: shredded chicken, a creamy vegetable filling, green peas in a refreshing pesto, and, most importantly, flaky biscuits. Assemble the sandwiches, layering them on fresh buns, and serve: the popular pot pie is now perfect for a quick snack on the go and a treat for house parties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Layered buns

2 tbsp. self-raising flour
0.5 tsp of soda
110 g chilled salted butter, diced, + 4 tbsp melted butter
1 cup of chilled yogurt or kefir
1.5 tsp chopped fresh thyme
Crushed black pepper

Filling

4 bone-in, skin-on chicken breasts
2 tablespoons butter
2 carrots, diced
Half an onion, diced
2 tbsp. premium flour
2 tbsp. l. dry sherry
3/4 cup heavy cream
3/4 cup chicken broth
1 sprig of fresh thyme

Sweet Green Pea Pesto

1 cup frozen green peas, thawed
1/4 cup fresh parsley leaves
1/4 cup toasted pine nuts
2 tablespoons freshly squeezed lemon juice
1/4 cup extra-virgin olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: self-raising flour, butter, sour milk, kefir, thyme, black pepper, chicken breasts, carrot, onions, premium flour, sherry, cream, bouillon, peas, parsley, pine nuts, lemon juice

Cooking the dish according to the recipe:

Buns:

Preheat the oven to 220°C and whisk together the self-raising flour and baking soda. Then, using a knife, fold the chilled butter into the dry ingredients. Mix until the mixture resembles sand. In a separate bowl, combine the sour milk, thyme, and 1 teaspoon of black pepper. Add the liquid mixture to the flour mixture and fold with a silicone spatula. Do not overmix!
On a baking sheet lined with a silicone mat, spoon about 1/4 cup of dough into buns, spacing them about 2 inches apart. Brush each bun with melted butter and sprinkle with ground black pepper. Bake until golden brown, about 15 minutes. Cool the buns on a wire rack.

Filling:
Bake the chicken on a parchment-lined baking sheet at the same oven temperature until the internal temperature of the breasts reaches 160°F (71°C) on a meat thermometer, 20-25 minutes. Let cool, remove the skin, and shred the breasts.
Heat a large skillet over medium heat. Melt the butter, add the carrots and onion, and season with salt and pepper to taste. Cook until the vegetables are tender, 6-8 minutes. Add the flour and cook until golden brown, about 2 minutes. Add the dry sherry, then whisk in the heavy cream, chicken broth, and thyme. Simmer until thickened, about 10 minutes. Remove the thyme and season with salt to taste.
Sweet Green Pea Pesto:

Place the green peas, parsley, pine nuts, and lemon juice in a food processor. Blend until combined, then gradually whisk in the olive oil. Season with salt to taste and set aside.
Assembling the sandwiches:

Break the puff pastry buns in half horizontally. Place some shredded chicken on the bottom halves, top with some pot pie filling and sweet pea pesto. Top with the top bun halves and enjoy!