chicken & biscuit pot pie

 CHICKEN & BISCUIT POT PIE

Ingredients:

— 6 ounce (ca. 227 g) Carrots

— ¼ ounce Thyme

— 2 tablespoon Cream Cheese (ContainsMilk)

— 1 clove Garlic

— 2 unit Chicken Stock Concentrate

— 1 unit Yellow Onion

— 2 tablespoon Flour (ContainsWheat)

— 2.5 ounce (ca. 94 g) Celery

— 10 ounce (ca. 378 g) Chicken Breast Strips

— 6 ounce (ca. 227 g) Pillsbury™ Buttermilk Southern Homestyle Biscuits (ContainsWheat)

— 2 teaspoon Vegetable Oil

— Salt

— 3 tablespoon Butter (ContainsMilk)

—Pepper

Derictions:

Pre:

Change rack to top position and preheat stove to 425 degrees. Wash and dry all produce.

Trim, strip, and finely dice carrots. Finely dice celery. Split, strip, and dice a large portion of the onion.

Strip and mince garlic. Strip a large portion of the thyme leaves from stems; mince leaves.

4 SERVINGS: Dice entire onion. Mince all the thyme leaves.

Cook Chicken:

Pat chicken* dry with paper towels.

Heat a shower of oil in a medium, ideally ovenproof, container over medium hotness.

Add chicken in a solitary layer; season with a major touch of both salt and pepper.

Cook, mixing sporadically, until seared everywhere, 3-5 minutes (it'll complete the process of cooking in sync 5). • Transfer to a plate.

4 SERVINGS: Use an enormous, ideally ovenproof, container.

Cook Veggies:

Hold ½ tsp minced thyme (you'll involve it in sync 5).

Heat a sprinkle of oil in the skillet utilized for chicken over medium-high hotness.

Add carrots, celery, and diced onion; season with salt and pepper. Cook, mixing, until veggies are relaxed, 5-7 minutes.

Add garlic and remaining minced thyme; cook until fragrant, 30 seconds.

4 SERVINGS: Reserve 1 tsp minced thyme.

TIP: Lower heat in the event that veggies start to brown excessively fast..art to brown excessively fast..

Make Filling:

Add 2 TBSP spread to dish with veggies. Once dissolved, mix in flour; cook for 1 moment.

Pour in 1¼ cups water, stock concentrate, salt, and pepper.

Heat to the point of boiling and cook until thickened, 3-5 minutes. Switch off heat.

Mix in cream cheddar until liquefied, then mix in chicken. Season with salt and pepper.

4 SERVINGS: Use 4 TBSP spread and 1¾ cups water.

TIP: If filling is excessively thick, mix in one more sprinkle of water. In the event that your skillet isn't ovenproof, move filling to a 8-by-8-inch baking dish (13-by-9-inch baking dish for 4 servings) subsequent to mixing in chicken.

Add Biscuits and Bake:

Place 1 TBSP margarine in a little microwave-safe bowl; microwave until liquefied, 30 seconds.

Eliminate bread rolls from bundle; strip separated every bread roll at the middle to make two more slender ones;

Uniformly top loading up with bread rolls, then, at that point, brush with liquefied margarine and sprinkle with held minced thyme.

Prepare on top rack until bread rolls are brilliant brown and chicken is cooked through, 12-15 minutes.

Enjoy !

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