Directions: |
Directions:- Adjust rack to top position and preheat oven to 425º. Wash and dry all produce. Trim, peel, and finely dice carrots. Finely dice the celery. Halve, peel, and dice half the onion. Peel and mince garlic. Strip half the thyme leaves from stems.
- Pat chicken dry with paper towels. Heat a drizzle of oil in a medium 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 (it will finish cooking in step 5). Transfer chicken to a plate.
- Reserve ½ t. minced thyme. Heat a drizzle of oil in the 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. Add garlic and remaining minced thyme, cook until fragrant, 30 seconds.
- Add 2 T. butter to the pan with veggies. Once melted, stir in flour; cook for 1 minute. Pour in 1 ¼ cups water, stock concentrates, salt, and pepper. Bring to a boil and cook until thickened, 3 - 5 minutes. Turn off the heat. Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper. TIP: If the filling is too thick, stir in another splash of water. If your pan isn't ovenproof, transfer filling to an 8-by-8-inch baking dish after sitting in chicken.
- Place 1 T. butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Remove biscuits from package; peel apart each biscuit at the center to create two thinner ones. TIP: For a crisper topping, cut the biscuits into quarters instead of peeling them apart. Evenly top filling with biscuits, then brush with melted butter and sprinkle with reserved minced thyme. Bake on top rack until biscuits are golden brown and chicken is cooked through, 12 - 15 minutes.
- Let pot pie cool at least 5 minutes before serving. Spoon into a shallow bowl or plate and serve. |
This recipe for Chicken & Biscuits Pot Pie is from