Homestyle Chicken & Biscuit Pot Pie

with Chicken Thighs, Carrots & Celery

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position and preheat oven to 425 degrees.

Step 2

Wash and dry produce.

Step 3

Trim, peel, and finely dice carrots. Finely dice celery. Halve, peel. and dice the whole onion. Peel and mince garlic. Pat chicken dry with paper towels.

Step 4

Heat a drizzle of oil in a medium, preferably ovenproof, large pan over medium heat. Add chicken in a single layer; season with a big pinch of salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes. Transfer to a plate.

Step 5

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots, celery, and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes.

Step 6

Add garlic and all the dried thyme; cook until fragrant, 30 seconds.

Step 7

Add 4 tbsp butter to pan with veggies. Once melted, stir in flour; cook for 1 minute.

Step 8

Add 1 3/4 stock concentrates, salt, and pepper. Bring to a boil and cook, stirring occasionally, until thickened, 3-5 minutes. Turn off heat.

Step 9

Stir in cream cheese until melted, then stir in chicken. (Stir in another splash of water if filling is too thick). Season with salt and pepper.

Step 10

Place 1 tbsp butter in a small microwave-safe-bowl; microwave until melted, 30 seconds.

Step 11

Remove biscuits form package; peel apart each biscuit at the center to create two thinner biscuits.

Step 12

Evenly top chicken filling with biscuits, then brush with melted butter.

Step 13

Bake on top rack until biscuits are golden brown and chicken is cooked through, 12-15 minutes.

Step 14

Let cool for at least 5 minutes.