English Emma Blooms

Ingredients 3 tablespoons unsalted butter 1 large onion, finely chopped  Kosher salt  2 cloves garlic, chopped  6 tablespoons all-purpose flour  2 cups whole milk  Enough chicken soup bouillon for 2 cups broth  1 1/2 pounds boneless, skinless chicken thigh or breast, chopped into 1/2- to 3/4-inch pieces  1/2 teaspoon dried thyme  Freshly ground black pepper  One 14-ounce can artichokes, drained and chopped  One 10-ounce block frozen spinach, thawed and drained  8 ounces light cream cheese  1/2 bunch fresh parsley  Pinch crushed red pepper  One 16-ounce can refrigerated biscuit dough  1 large egg, lightly beaten with a splash of water  Flaky salt, such as Maldon  Directions In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute. Stir in the flour to evenly distribute. Add 1 cup milk, stirrin