Homestyle Chicken & Biscuit Pot Pie

🥘 Ingredients

• biscuits
  4 unit
• black pepper
• butter
  2 tbsp
• carrot
  12 oz
• celery
  1 oz
• chicken stock concentrate
  4 unit
• chopped chicken breast
  20 oz
• cream cheese
  4 tbsp
• flour
  4 tbsp
• garlic
  2 clove
• oil
• onion
  1
• paper towels
• salt
• thyme
  ¼ ounce
• water
  1¼ cup

🍳 Cookware

• medium pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and finely dice carrot . Finely dice celery . Halve, peel, and dice half the onion . Peel and mince garlic . Strip half the thyme leaves from stems; mince leaves.

   carrot: 12 oz, celery: 1 oz, onion: 1, garlic: 2 clove, thyme: ¼ ounce
2. 

   2

   4 SERVINGS: Dice whole onion. Mince all the thyme leaves.
3. 

   3

   Pat chopped chicken breast 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 both salt and black pepper . Cook, stirring occasionally, until browned all over, ⏱️ 5 minutes (it’ll finish cooking in step 5). Transfer to a plate.

   chopped chicken breast: 20 oz, paper towels, oil, salt, black pepper
4. 

   4

   4 SERVINGS: Use a large, preferably ovenproof, pan.
5. 

   5

   Reserve ½ tsp minced thyme (you’ll use it in step 5). Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots, celery, and diced onion; season with salt and black pepper . Cook, stirring, until veggies are softened, ⏱️ 7 minutes . Add garlic and remaining minced thyme; cook until fragrant, ⏱️ 30 seconds .

   oil, salt, black pepper
6. 

   6

   4 SERVINGS: Reserve 1 tsp minced thyme.
7. 7

   TIP: Lower heat if veggies begin to brown too quickly.
8. 8

   Add butter to pan with veggies. Once melted, stir in flour ; cook for ⏱️ 1 minute . Pour in water , chicken stock concentrate , salt, and pepper. Bring to a boil and cook until thickened, ⏱️ 5 minutes . Turn off heat. Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper.

   butter: 2 tbsp, flour: 4 tbsp, water: 1¼ cup, chicken stock concentrate: 4 unit, cream cheese: 4 tbsp
9. 9

   4 SERVINGS: Use 4 TBSP butter and 1¾ cups water.
10. 10

    TIP: If 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 (13-by-9-inch baking dish for 4 servings) after stirring in chicken.
11. 11

    Place 1 TBSP butter in a small bowl ; microwave until melted, ⏱️ 30 seconds . Remove biscuits from package; peel apart each biscuit at the center to create two thinner ones. 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, ⏱️ 15 minutes .

    biscuits: 4 unit
12. 12

    Let pot pie cool at least ⏱️ 5 minutes before serving. Spoon into shallow bowls or plates and serve.