Chicken Pot Pie Biscuits |
| Name: |
Samantha Cain |
| Base: |
Aviano AB, Italy |
| Recipe: |
1-1/2 lbs. bonless, 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 or chippoline onions, peeled
2-3 medium potatoes
1 tub Knorr® Homestyle Stock - Chicken (or any CONCENTRATED stock; 1 tub with water = about 1 cup broth)
1-1/2 Tbsp. cornstarch
3 Tbsp. heavy or whipping cream
Canned biscuits: 10-15 depending on desired amount of filling
Directions
1) 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.
2) Peel and dice carrots, potatoes, celery, and pearl onions. Combine in saucepan with 2 cups of water and let simmer for about 15 minutes.
3) Drain the vegetables and reserve the vegetable stock. Put the vegetable stock back in the pan and add 1 tub of the chicken 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 and veggies are slightly softer.
4) While the filling is cooking, get out a muffin pan, open up your canned biscuits, and roll them out flat. Place each flattened biscuit in a muffin hole, leaving enough dough to fold over and enclose your filling. Once the filling is done, using a large spoon or ladle put the filling in the muffin hole, and seal the biscuit over the top. Repeat until all biscuits are filled and sealed.
5) Bake according to biscuit directions on package, let cool for 5 minutes before eating. Can be served with rice or a green salad. Or if you wish to add something sweeter to go with the savory, served baked apples or fruit salad instead. |
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