Chicken and Biscuit Pot Pie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and finely dice carrots. Finely dice celery. Halve, peel, and dice half the onion (whole onion for 4 servings). Peel and mince garlic. Strip half the thyme leaves from stems (all the leaves for 4); mince leaves.

Step 2

Pat chicken dry with paper towels. Heat a drizzle of oil in a medium ovenproof 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 chicken to a plate

Step 3

Reserve 1/2 tsp minced thyme. 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. (Lower heat if veggies brown to quickly) add garlic and remaining thyme; cook about 30 seconds

Step 4

Add 2 tbsp butter to pan with veggies. Once melted, stir in flour; cook for 1 minute. Pour in 1 1/4 cups water, stock concentrate, salt and pepper. Bring to a boil and cook until thickened,3-5 minutes. Turn off heat. Stir in cream cheese until melted, then stir in chicken. Season salt and pepper. (If filling is too thick stir in a splash of water)

Step 5

Place 1 tbsp better in microwave dish and melt for 30 sec. remove biscuits from package; peel apart each biscuit at the center to create two thinner ones. Evenly top filling with biscuits over filling, then brush with melted butter. Bake on top rack for 12-15 minutes until biscuits are golden brown and chicken is cooked through