Honestly Chicken and Biscuit Pot Pie

Updated at: Thu, 17 Aug 2023 03:01:41 GMT

Step 1

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Step 2

Trim, peel and finely dice carrots. Finely dice celery. Halve, peel, and dice half the onion. Peel and mince garlic.

Step 3

Pat chicken dry with paper towels.

Step 4

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

Step 5

Heat a drizzle of olive oil in pain 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 the thyme. Cook until fragrant, 30 seconds

Step 7

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

Step 8

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

Step 9

Stir in cream cheese until melted, then stir in chicken. Season with Salt and pepper.

Step 10

Place 1 TBSP butter in a small microwave bowl, microwave until melted, 30 seconds.

Step 11

Remove Biscuits from package; peel apart each biscuit at the center to create 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 min

Step 14

Let cool at least 5 minutes before serving

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