Homestyle Chicken & Biscuit Pot Pie

Name: Homestyle Chicken & Biscuit Pot Pie with Pillsbury™️ Buttermilk Southern Homestyle Biscuits, Carrots & Celery
Yield: 2 servings
Cuisine: Southern
Ingredients: 6 oz Carrot; 1 Onion; 1 tsp Thyme; 2 tbsp All-Purpose Flour; 2 tbsp Cream Cheese; 2 1/2 oz Celery; 1 clove Garlic; 10 oz Chicken Breast; 2 unit Chicken Stock Concentrate; 6 oz Butter; 2 tsp Cooking Oil; 3 tbsp Butter; Salt; Black Pepper

with Pillsbury™️ Buttermilk Southern Homestyle Biscuits, Carrots & Celery

By Recipe0 System

We get very few opportunities to have pie for dinner, which is why we jump at every chance to dig into a chicken pot pie. The only problem: Who has time to make a homemade crust on a weeknight? Enter: biscuit dough, a rich, flaky, time-saving dinner hack. We layer the dough over a creamy filling of chicken breast strips and sautéed garlic and veggies, then swipe with melted butter. It’s baked until the filling is steamy and the crust is perfectly golden-brown for a comforting dinner that’s easy as—what else?—pie!

Southern

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Carrot
1 Onion
1 tsp Thyme
2 tbsp All-Purpose Flour
2 tbsp Cream Cheese
2 1/2 oz Celery
1 clove Garlic
10 oz Chicken Breast
2 unit Chicken Stock Concentrate
6 oz Butter
2 tsp Cooking Oil
3 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and finely dice carrots. Finely dice celery. Halve, peel, and dice half the onion (whole onion for 4 servings). Peel and mince garlic.
2

Pat chicken* dry with paper towels.

Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat. (For 4 servings, use a large, preferably ovenproof, pan.) Add chicken in a single layer; season with a big pinch of salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes (it’ll finish cooking in step 5).

Transfer chicken to a plate.
3

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots, celery, and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes. TIP: Lower heat if veggies begin to brown too quickly.

Add garlic and half the thyme (all for 4 servings); cook until fragrant, 30 seconds.
4

Add 2 TBSP butter (4 TBSP for 4 servings) to pan with veggies. Once melted, stir in flour; cook for 1 minute.

Add 1¼ cups water (1¾ cups for 4), stock concentrates, 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. 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 for 4) after stirring in chicken.
5

Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds.

Remove Pillsbury™ Buttermilk Southern Homestyle Biscuits from package; peel apart each biscuit at the center to create two thinner biscuits. TIP: For a crispier topping, cut the biscuits into quarters instead of peeling them apart.

Evenly top chicken filling with biscuits, then brush with melted butter.

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. Spoon into shallow bowls or plates and serve.

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