Chicken & Biscuit Pot Pie



*Ingredients:

°6 ounces of carrots
°¼ ounce of thyme
°2 tablespoons cream cheese (contains milk)
°1 clove of garlic
°2 units chicken broth concentrate
°1 unit Yellow onion
°2 tablespoons flour (contains wheat)
°2.5 ounces of celery
°10 ounces chicken breast strips
°Pillsbury™ Buttermilk Southern Homemade Cookies 6 oz (contains wheat)
°2 teaspoons vegetable oil
°Salt
°3 tablespoons butter (contains milk)
°Pepper

*Instructions:

Pre:
Adjust the rack to the high 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 dice half the onion.

Peel and mince the garlic. Pick half the thyme leaves off the stems; mince the leaves.

Heat drizzle of oil in a medium pan, ovenproof, on medium.
Add chicken in a single layer; season with a generous pinch of salt and pepper.

 
Cook, stirring occasionally, until golden brown, 3 to 5 minutes (cooking will end at step 5). • Transfer to a plate.

Reserve ½ teaspoon of chopped thyme (you will use this in step 5).
Heat a drizzle of oil in the pan used for the chicken on medium-high.

 
Add carrots, celery and diced onion; Season with salt and pepper. Cook, stirring, until vegetables are softened, 5 to 7 minutes.
Add the garlic and remaining chopped thyme; cook until fragrant, 30 seconds.
Add 2 tablespoons of butter to the pan with the vegetables. Once melted, stir in the flour; cook 1 minute.
Pour in 1¼ cups of water, broth concentrate, salt and pepper.
Bring to a boil and cook until thickened, 3-5 minutes. Turn off the fire.
Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper.


Place 1 tbsp butter in small microwave-safe bowl; microwave until melted, 30 seconds.
Remove cookies from packaging; peel each cookie down the center to create two thinner ones.

 
Top cookie filling evenly, then brush with melted butter and sprinkle with reserved chopped thyme.
Bake on top rack until cookies are golden brown and chicken is cooked through, 12 to 15 minutes.
To serve
Allow the pie to cool for at least 5 minutes before serving. Ladle into shallow bowls or plates and serve.

Enjoy !