Chicken Pot Pie Sandwiches

Ingredients:

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

Preparation:

1. 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!
   
2. 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.
3. 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.
   
4. 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.

5. 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.
   

6. Assembling 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!