Portioned casserole with chicken, spinach and artichokes

Ingredients:

• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, chopped
• 6 tbsp. premium flour
• 2 cups whole milk
• 2 cups chicken broth (from a cube)
• 0.7 kg boneless, skinless chicken breasts or thighs, cut into 1-2 cm pieces.
• 0.5 tsp dried thyme
• 1 can (400g) canned artichokes, drained and chopped
• 280g frozen spinach, thawed and squeezed out
• 220 g light cream cheese
• Half a bunch of fresh parsley
• A pinch of red pepper flakes
• 1 package (450 g) chilled dough for biscuits
• 1 large egg, lightly beaten with a little water
• Flaked salt, such as Maldon

Preparation:

1. In a large skillet over medium heat, melt the butter. Add the onion and a pinch of coarse salt and cook, stirring, until softened, about 10 minutes. Add the garlic and cook for another minute.
2. Stir in the flour until evenly distributed. Add 1 cup milk, stirring constantly until the mixture thickens; repeat with the remaining 1 cup milk. Stir in the broth, then add the chicken, thyme, and some freshly ground black pepper and cook, stirring frequently, until the chicken is cooked through and whitened, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper, and some freshly ground black pepper. Stir until the cream cheese melts. Taste and add more salt if needed.
3. Divide the ragù among eight 12.5cm (5.75in) aluminum baking pans or one 22x32cm (9.5x13.5in) casserole. Separate the dough for the buns and arrange them on top of the casserole. Brush the dough with egg wash and sprinkle with flaky salt and a little black pepper.
4. If baking immediately, preheat the oven to 200°C. Bake until the buns are golden brown, about 15 minutes.
5. If freezing, let the casserole cool to room temperature, then wrap tightly in foil and freeze. To serve, bake at 200°C for 30 minutes.