Homestyle Chicken and Biscuit Pot Pie

• porsjoner: 2 servings
• total tid: 50 min

Ingredienser

• 2 tbsp cream cheese

• 1 tsp dried thyme

• 1 clove garlic

• 2 tbsp flour

• 2-3 celery stalks

• 6 oz carrots

• 1/2 onion

• Chicken stock concentrate

• 6oz can buttermilk biscuits

• 10 oz diced chicken

Fremgangsmåte

1. Preheat oven to 425. Trim, peel, and finely dice carrots. Finely dice celery. Peel, and dice onion. Peel and mince garlic.

2. Heat drizzle olive oil in pan over medium heat. Add chicken and season with salt and pepper. Cook until browned all over, 3-5 minutes. Transfer chicken to paste.

3. Heat drizzle olive oil in same pan over medium-high heat. Add carrots, celery, and onion; season with salt and pepper. Cook until veggies are softened, 5-7 minutes. Add garlic and half the dried thyme. Cook until fragrant, 30 seconds.

4. Add 2 tbsp butter to pan with veggies. Once melted, stir in flour; cook for 1 minute. Add 1 1/4 cups water, stock concentrate, salt and pepper. Bring to boil and cook, stirring occasionally, until thickened, 3-5 min. Turn off heat. Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper. Transfer filling to 8x8 baking dish.

5. Melt 1 tbsp butter in microwave, 30 seconds. Remove biscuits from package and peel each at the center to create two thinner biscuits. Evenly top chicken filling with biscuits, then brush with melted butter. Bake until golden brown and chicken cooked through, 12–15 minutes.

6. Let pot pie cool 5 minutes. Divide between shallow bowls or plates and serve.