Ingredients
- 1 package Mason Dixie Buttermilk Biscuits
- 2 Tbsp Butter
- 2 Tbsp Flour
- ¼ c yellow onion, diced
- ¼ c celery, diced
- ½ c whole milk
- ¾ c chicken stock
- ½ c frozen peas and carrots
- 1 ½ c cooked chicken, shredded
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
How To Make
- Preheat oven to 400°
- Thaw the biscuits in the fridge overnight or at room temperature for 30 minutes.
- Prepare the filling by melting the butter in a skillet over medium-high heat. Add the onion and celery and sauté for 4 minutes. Stir in the flour and cook for 1 additional minute. Slowly stir in the stock followed by the milk and stir until the mixture thickens. It should be a pudding consistency. Stir in the thyme, garlic, salt, and pepper. Fold in the chicken, peas, and carrots. Set aside to cool while you prepare the biscuits.
- To make the pockets, roll out each thawed biscuit into a 7” circle.
- Place 1/3 cup of the cooled filling in the center of the rolled-out circle. Fold one side over the other to create and half circle. Gently press around the filling to get rid of any air pockets.
- By using the back of a fork, crimp the edges to seal. Repeat this process with the remaining dough.
- Place the prepare pocket on a parchment lined baking sheet and vent each pocket by making a small cut in the top. Brush with egg wash.
- Bake for 20-25 minutes or until the hand pies are golden drown.
- Allow the pies to cool for 5-10 minutes before serving.
