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.