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Name: Homestyle Chicken & Biscuit Pot Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 12 Ounces Carrots peeled and chopped; 5 Ounces Celery chopped; 1 Yellow onion chopped; 2 Cloves Garlic; 1/4 Ounce Fresh Thyme Stemmed and chopped; 20 Ounces Chicken breast Diced; 4 tablespoons Flour; 2 Ounces Chicken stock concentrate; 4 tablespoons Cream cheese; 12 Ounces Pillsbury Buttermilk Southern Homestyle Biscuits; 2 Teaspoons Olive oil; 5 Tablespoons Butter

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INGREDIENTS

12 Ounces Carrots ; peeled and chopped
5 Ounces Celery ; chopped
1 Yellow onion ; chopped
2 Cloves Garlic
1/4 Ounce Fresh Thyme ; Stemmed and chopped
20 Ounces Chicken breast ; Diced
4 tablespoons Flour
2 Ounces Chicken stock concentrate
4 tablespoons Cream cheese
12 Ounces Pillsbury Buttermilk Southern Homestyle Biscuits
2 Teaspoons Olive oil
5 Tablespoons Butter

INSTRUCTIONS

2. Pat chicken dry with paper towels. Dice chicken. Heat a drizzle of oil in a large pan over medium heat. Add chicken in a single layer, season with salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes. Transfer to a bowl.

3. Reserve about 1 teaspoon minced thyme. Heat a drizzle of oil in pan 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.

4. Add 4 tablespoons butter to pan with veggies. Once melted, stir in flour; cook for 1 minutes. Pour in 1 3/4 cups water, stock concentrate, salt and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat. Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper. Put filling in 13x9 inch baking dish.

5. Place 1 tablespoon butter in a small microwave-safe bowl and melt. 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 thyme. Bake on top rack until biscuits are golden brown and chicken is cooked through, 12-15 minutes.

6. Let pot pie cool at least 5 minutes before serving.

NOTES

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Homestyle Chicken & Biscuit Pot Pie

12 Ounces Carrots peeled and chopped
5 Ounces Celery chopped
1 Yellow onion chopped
2 Cloves Garlic
1/4 Ounce Fresh Thyme Stemmed and chopped
20 Ounces Chicken breast Diced
4 tablespoons Flour
2 Ounces Chicken stock concentrate
4 tablespoons Cream cheese
12 Ounces Pillsbury Buttermilk Southern Homestyle Biscuits
2 Teaspoons Olive oil
5 Tablespoons Butter

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel and finely dice carrots. Finely dice celery. Halve, peel and dice onion. Peel and mince garlic. Strip the thyme leaves from stems and mince leaves.
2. Pat chicken dry with paper towels. Dice chicken. Heat a drizzle of oil in a large pan over medium heat. Add chicken in a single layer, season with salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes. Transfer to a bowl.
3. Reserve about 1 teaspoon minced thyme. Heat a drizzle of oil in pan 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.
4. Add 4 tablespoons butter to pan with veggies.  Once melted, stir in flour; cook for 1 minutes. Pour in 1 3/4 cups water, stock concentrate, salt and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat. Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper. Put filling in 13x9 inch baking dish.
5. Place 1 tablespoon butter in a small microwave-safe bowl and melt. 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 thyme. Bake on top rack until biscuits are golden brown and chicken is cooked through, 12-15 minutes.
6. Let pot pie cool at least 5 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (435g)
Recipe Makes: 4 Servings

Calories: 519
Calories from Fat: 300 (58%)

Amt Per Serving		% DV

	Total Fat 33.4g	44 %
	Saturated Fat 15.8g	79 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 3.7g
Cholesterol 144.8mg		45 %
Sodium 326.7mg		11 %
Potassium 761.6mg		20 %
Total Carbohydrate 23g		7 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 19.3g
Protein 32.2g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 519

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