Chicken & Biscuit Pot Pie

INGREDIENTS:

6-ounce Carrots

¼ ounce Thyme

2 tablespoon Cream Cheese (ContainsMilk)

1 clove Garlic

2 unit Chicken Stock Concentrate

1 unit Yellow Onion

2 tablespoon Flour (ContainsWheat) 2.5-ounce Celery

10 ounce Chicken Breast Strips

6-ounce Pillsbury Buttermilk Southern Homestyle Biscuits (ContainsWheat)

2 teaspoon Vegetable Oil Salt

3 tablespoon Butter (ContainsMilk) Pepper

PREPARATION:

Change rack to top position and preheat toaster to 425 degrees.

Wash and dry all yield.


Trim, strip, and finely bones carrots. Finely bones the celery. Divide, strip, and bones a large portion of the onion.
Strip and hash garlic. Strip a large portion of the thyme leaves from stems; hash leaves.


4 SERVINGS Hash the entire onion. Hash all the thyme leaves.
Cook Chicken
Pat funk * dry with paper apkins.
Toast a sprinkle of canvas in a medium, immaculately ovenproof, dish over medium voguishness.
Add funk in a solitary subcaste; season with a major spot of both swab and pepper.
Cook, blending periodically, until sautéed everyplace, 3-5 twinkles (it’ll complete the process of cuisine in sync 5 Transfer to a plate.


Toast a sprinkle of canvas in the dish employed for funk over medium-high voguishness.


Add carrots, celery, and minced onion; season with swab and pepper. Cook, blending, until veggies are relaxed, 5-7 twinkles.


Equitably top lading up with rolls, also, at that point, encounter with thawed margarine and sprinkle with held diced thyme.


Heat on top rack until chuck rolls are brilliant brown and funk is cooked through 12-15 twinkles.

Enjoy !

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