Recipe
HQ
Recipes
Add Recipe
Planner
Pantry
Shopping List
← Back to Recipe
Edit Recipe
Title
Servings
Instructions
One step per line
Preheat oven to 425 degrees. Trim, peel, and dice carrots and celery. Halve, peel, and dice onion. Peel and mince garlic. 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. 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. 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. Remove biscuits from package and microwave until softened. Arrange biscuits over the chicken mixture and brush with melted butter. Bake until biscuits are golden brown and chicken filling is bubbling, about 12-15 minutes. Let pot pie cool for at least 5 minutes before serving.
Ingredients
Del
Del
Del
Del
Del
Del
Del
Del
Del
Del
Del
+ Add Ingredient
Delete Recipe
Cancel
Save Changes