Homestyle Chicken & Biscuit Pot Pie

🥘 Ingredients

• black pepper
  1 tsp
• butter
  4 tbsp
• canned biscuits
  1 package
• carrots (diced)
  2 medium
• celery (diced)
  2 stalks
• chicken stock concentrate
  1 unit
• chopped chicken breast
  12 oz
• cream cheese
  3 oz
• flour
  2 tbsp
• garlic (minced)
  3 cloves
• olive oil
  2 tbsp
• onion (diced)
  1 medium
• salt
  1 tsp
• thyme
  2 sprigs
• water
  1¼ cups

🍳 Cookware

• medium ovenproof skillet
• small microwave-safe bowl

1. 

   1

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

   carrots: 2 medium (diced), celery: 2 stalks (diced), onion: 1 medium (diced), garlic: 3 cloves (minced), thyme: 2 sprigs
2. 

   2

   Pat chopped chicken breast dry with paper towels. Heat a drizzle of olive oil in a medium ovenproof skillet over medium heat. Add chicken in a single layer; season with a big pinch of salt and black pepper . Cook, stirring occasionally, until browned all over ⏱️ 4 minutes . Transfer to a plate.

   chopped chicken breast: 12 oz, olive oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Reserve ½ tsp minced thyme. Heat a drizzle of olive oil in the same skillet over medium-high heat. Add carrots, celery, and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened ⏱️ 6 minutes . Add garlic and remaining minced thyme; cook until fragrant ⏱️ 30 seconds .

   olive oil: 1 tbsp
4. 

   4

   Add butter to the skillet 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 ⏱️ 4 minutes . Turn off heat. Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper.

   butter: 2 tbsp, flour: 2 tbsp, water: 1¼ cups, chicken stock concentrate: 1 unit, cream cheese: 3 oz
5. 

   5

   Place remaining butter in a small microwave-safe bowl ; microwave until melted ⏱️ 30 seconds . Remove canned 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 ⏱️ 14 minutes .

   butter: 2 tbsp, canned biscuits: 1 package
6. 

   6

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