Chicken & Biscuit Pot Pie





*Ingredients:

°6 oz. of carrots

°¼ ounce of thyme

°2 tablespoons cream cheese (

°1 clove of garlic

°2 units chicken broth concentrate

°1 unit Yellow onion

°2 tablespoons flour (

°2.five oz. of celery

°10 oz. chicken breast strips

°Pillsbury™ Buttermilk Southern Homemade Cookies 6 oz 

°2 teaspoons vegetable oil

°salt

°three tablespoons butter 

°Pepper

*Instructions:


Adjust the rack to the excessive position and preheat the oven to 425 degrees. Wash and dry all produce.

Cut, peel and finely chop the carrots. Finely chop the celery. Halve, peel and cube 1/2 of the onion.

Peel and mince the garlic. Pick 1/2 of the thyme leaves off the stems; mince the leaves
 
SERVES four: Dice entire onion. Chop all of thyme leaves.

Cook the chicken:

Pat the chook* dry with paper towel.

Heat a drizzle of oil in a medium pan, ideally ovenproof, on medium.
Add chook in a unmarried layer; season with a beneficiant pinch of salt and pepper.

Cook, stirring occasionally, till golden brown, three to five minutes (cooking will stop at step five). • Transfer to a plate.

four SERVINGS: Use a big saucepan, ideally ovenproof.

cooking greens

Reserve ½ teaspoon of chopped thyme (you may use this in step five).

Heat a drizzle of oil withinside the pan used for the chook on medium-excessive.


 
Add carrots, celery and diced onion; Season with salt and pepper. Cook, stirring, till greens are softened, five to 7 minutes.

Add the garlic and last chopped thyme; prepare dinner dinner till fragrant, 30 seconds.

SERVES four: Reserve 1 teaspoon of chopped thyme.

TIP: Reduce the warmth if the greens start to brown too quickly.

Do the filling

Add 2 tablespoons of butter to the pan with the greens. Once melted, stir withinside the flour; prepare dinner dinner 1 minute.

Pour in 1¼ cups of water, broth concentrate, salt and pepper.


 
Bring to a boil and cook till thickened, three-five minutes. Turn off the fire.


 
Stir in cream cheese till melted, then stir in chicken. Season with salt and pepper.

SERVES four: Use four tablespoons butter and 1¾ cups water.

TIP: If the filling is simply too thick, upload some other drizzle of water. If your pan isn't always oven secure, transfering the filling to an 8x8-inch baking dish (13x9-inch baking dish for four servings) after incorporating the chicken.

Add cookies and bake

Place 1 tbsp butter in small microwave-secure bowl; microwave till melted, 30 seconds.

Remove cookies from packaging; peel every cookie down the center to create  thinner ones.
 
Top cookie filling evenly, then brush with melted butter and sprinkle with reserved chopped thyme.

Bake on top rack till cookies are golden brown and chicken is cooked through, 12 to fifteen minutes.

ENJOY !