Saw this recipe on Pinterest and Elisabeth wanted to try it! It was very yummy! Next time I might try making my own biscuit dough, but it was easy this way. The website I got it from was http://www.littlebgcg.com.
Chicken Pot Pie Biscuits
Ingredients
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
1 tub Knorr® Homestyle Stock - Chicken
1-1/2 Tbsp. cornstarch
3 Tbsp. heavy or whipping cream
Directions
- 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!
