cooking with cadee

Chicken Pot Pie Biscuits

Ingredients:

1 1/2 lbs. boneless, skinless chicken breasts, cut into cubes

1 1/2 Tablespoons extra virgin olive oil

1/2 teaspoon thyme

3 cloves garlic, chopped

1/4 teaspoon black pepper

2 cups water

3 medium carrots peeled and diced into small pieces

6 ribs celery diced into small pieces

pearl onions, peeled

1 tub Knorr Homestyle stock – chicken

1 1/2 Tablespoon heavy or whipping cream

1 package biscuits

Directions:

Clean and dice chicken into small bite size pieces

Marinate for 15 minutes in extra virgin olive oil, thyme, black pepper and garlic

Boil water in a medium sauce pan

While the water is waiting to boil peel and dice carrots, celery and onions

Once the water has boiled add the vegetables and cook for approximately 5 minutes

While the Veggies are cooking go ahead and build a tower out of spices… you know just for fun

Drain the vegetables

reserve the vegetable stock

Put the vegetable stock back in the pan and add 1 tub of the Chicken flavored Knorr homestyle stock.

Once the stock is simmering add the cornstarch mixed with a little bit of water

Add cream

chicken and vegetables

cook until the chicken is no longer pink

while the chicken is cooking open up your canned biscuits

Don’t be surprised when it “pops”

roll them out and set them up in the muffin pan. Once the filling is done using a large spoon or ladle put the filling in the muffin tin

seal the biscuit over the top

Repeat until all the biscuits are filled and sealed

Bake according to the biscuit directions

let cool for 5 minutes and serve