Chicken Pot Pie Biscuits

Chicken Pot Pie Biscuits


1-1/2 lbs. boneless, skinless chicken breasts, cut into cubes
1 1/2 Tbsp. extra virgin olive oil
1/2 tsp. Thyme
2 cloves garlic, chopped
1/4 tsp. 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 Tbsp. cornstarch
3 Tbsp. heavy or whipping cream
2 cans biscuits (16 total)


Clean and dice chicken into small bite sized pieces. Marinate for 15 minutes in 1 1/2 tbsp. extra virgin olive oil, 1/2 tsp. Thyme, 1/4 tsp. black pepper and 4 cloves of garlic.
Boil two cups of water in a medium sauce pan. While the water is waiting to boil peel and dice 3 medium carrots, 6 ribs of celery and pearl onions. Once the water has boiled add the vegetables and cook for approximately 5 minutes.
Drain the vegetables and 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. Then add 3 tablespoons of cream, the chicken and vegetables. Cook until the chicken is no longer pink.
While the filling is cooking open up your canned biscuits, 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 and seal the biscuit over the top. Repeat until all biscuits are filled and sealed.
Bake according to biscuit directions on package, let cool for 5 minutes and serve!

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