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1
For the biscuits: Preheat the oven to 425 degrees F. Whisk the self-rising flour and baking soda together.
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2
Then cut the cold butter into the dry ingredients.
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3
Mix until it resembles sand.
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4
In a separate bowl, whisk together the buttermilk, thyme and 1 teaspoon crushed pepper.
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5
Add the buttermilk mixture to the flour and butter mixture and, using a rubber spatula, mix until just combined.
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6
Do not over mix!
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7
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.
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8
Brush each with melted butter and sprinkle with crushed pepper.
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9
Bake until golden brown, about 15 minutes.
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10
Let cool on wire rack.
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11
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.
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12
Let cool, remove the skin and shred.
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13
Heat a large saute pan over medium heat.
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14
Melt the butter, add the carrots and onions and season with salt and pepper.
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15
Saute until the veggies are soft, 6 to 8 minutes.
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16
Add in the all-purpose flour and cook until blonde, about 2 minutes.
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17
Add the dry sherry, and then whisk in the heavy cream, chicken stock and thyme sprig.
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18
Simmer until thickened, about 10 minutes.
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19
Remove the thyme sprig and adjust the seasoning.
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20
For the sweet pea pesto: Put the peas, parsley, pine nuts and lemon juice into a food processor.
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21
Pulse until combined, and then slowly drizzle in the olive oil.
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22
Season and set aside.
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23
For the sandwich build: Split the warm biscuits with a fork.
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24
Place some shredded chicken on the bottom buns, top with some pot pie filling and schmear the sweet pea pesto on top.
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25
Close and eat.
