Prepare the Chicken: Cut the chicken breast into bite-sized pieces. In a pot, bring water to a boil and add the chicken along with the chicken broth cubes.

Cook the Chicken: Reduce the heat and let it simmer for 10–15 minutes, or until the chicken is fully cooked. Once done, carefully remove the chicken from the pot and set it aside, reserving the cooking liquid for later use.

chicken ground balls: Form small balls in your hands from the ground chicken.

Slice the Vegetables: While the chicken is cooking, slice the white mushrooms and peel then chop the onion.

Sauté the Onions: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, releasing its sweet aroma.

Add Mushrooms and meatballs: Incorporate the sliced mushrooms and meatballs into the pot and cook until they release their moisture, stirring occasionally.

Thicken the Sauce: Sprinkle the flour over the mushroom mixture and stir well to combine. Gradually pour in the reserved chicken broth, continuing to stir to avoid lumps. Allow the sauce to thicken to your desired consistency.

Complete the Sauce: Add the cream to the pot, mixing it in until well incorporated. Then, cut the reserved chicken into smaller pieces and add it back to the sauce, along with the ground chicken meatballs.

Season the Sauce: Taste the mixture and season with optional salt, pepper, and a squeeze of fresh lemon juice to brighten the flavor.

Prepare the Puff Pastry: Preheat the oven according to the instructions for the puff pastry. Bake the puff pastry biscuits until golden brown.

Serve: Once the biscuits are ready, serve the creamy chicken and mushroom sauce generously inside each puff pastry biscuit, ensuring every bite is filled with flavor. Enjoy!