Submitted by: Rich
Attributed to: Hello Fresh
Category: Poultry
Description: An easy to prepare version of the comfort-food classic.
Prep time: 15 minutes
Total time: 60-75 minutes
Servings: 4
Difficulty rating: 2
Ingredients:
3/4 pound chicken breast strips/slices
3 Tablespoons butter (divided)
5 Pillsbury Homestyle biscuits
2 Tablespoons olive or vegetable oil (divided)
salt & pepper, to taste
2 stalks celery, diced
carrots, 2 large or 4 small, peeled & diced
1 small yellow onion, diced
1 clove garlic, minced
fresh thyme, handful, stalks removed & diced (divided)
2 Tablespoons butter
2 Tablespoons all purpose flour
1 cup chicken stock
2 Tablespoons cream cheese
Special tools/utensils needed:
ovenproof pan/skillet
Directions:
Preheat the oven to 425
Pat chicken dry with paper towels
Melt 1 tablespoon of butter in a small bowl (for topping the biscuits). Remove biscuits and pull in half (for a total of 10 pieces). Set both the butter and biscuits aside.
Heat 1 tablespoon of oil in an ovenproof pan over medium heat. Add the chicken, season with salt and pepper and cook until browned, stirring occasionally, 3-5 minutes. (Note: Chicken is not necessarily fully cooked at this point; it will finish cooking later)
Remove chicken from the pan and set aside. Add another tablespoon of oil to the pan along with the celery, carrots & onion. Season with salt and pepper. Cook until soft, stirring occasionally, 5-7 minutes.
Add the garlic and 1/2 the thyme. Cook until fragrant, 30 seconds.
Add 2 Tablespoons of butter to the pan. Stir until melted
Add the flour and cook for 1 minute while stirring.
Add the chicken stock, salt and pepper. Simmer the mixture until thickened, 3-5 minutes.
Turn off heat. Add cream cheese and stir until melted
Stir in the chicken pieces & top the mixture with biscuits halves. Brush the biscuits with melted butter & top with the remaining minced thyme
Bake the pie uncovered until the biscuits are golden on top, about 15-20 minutes.