Homestyle Chicken & Biscuit Pot Pie with Carrots & Celery

Ingredients

• 6.0 oz carrot (peeled and diced)
• 3.5 oz celery (diced)
• 1.0 piece onion (halved, peeled, and diced)
• 1.0 clove garlic (minced)
• 1.0 tsp thyme (dried)
• 10.0 oz chicken breast (patted dry)
• 2.0 piece chicken stock concentrate
• 2.0 tbsp cream cheese
• 6.0 piece buttermilk biscuit
• 1.0 tbsp flour
• 2.0 tbsp butter (melted, divided)

Instructions

1. Preheat oven to 425 degrees. Trim, peel, and dice carrots and celery. Halve, peel, and dice onion. Peel and mince garlic.
2. Pat chicken dry with paper towels. Heat oil in a large pan over medium heat and cook chicken until browned. Transfer chicken to a plate.
3. In the same pan, heat more oil and add carrots, celery, and onions. Cook until softened, then add garlic and thyme, cooking until fragrant. Season with salt and pepper.
4. Add butter to the pan. Stir in chicken. Season with salt and pepper. Stir in flour and cook for 1 minute. Pour in chicken stock and concentrate, cooking until thickened. Transfer to a baking dish.
5. Remove biscuits from package and microwave until softened. Arrange biscuits over the chicken mixture and brush with melted butter.
6. Bake until biscuits are golden brown and chicken filling is bubbling, about 12-15 minutes.
7. Let pot pie cool for at least 5 minutes before serving.