Chicken Biscut
HOMESTYLE CHICKEN AND BISCUT POT PIE WITH DARK MEAT CHICKEN, CARROTS AND CELERY
PREP TIME: 10 Minutes/ COOK TIME: 50 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 750
DIFFICULTY LEVEL: EASYINGREDIENTS: Celery, Onion, Garlic, Dried Thyme, 2 TBSP Flour, 2 TBSP Cream Cheese, Buttermilk Biscuts, 2 TBSP Chicken Bouillion Paste, Diced Skinless Dark Chicken Meat, Carrots
Step 1: Prep
Preheat oven to 425
Wash and dry produce.
Finely dice carrots, finely dice celery, dice onion, mince garlic.
Step 2: Cook Chicken
Dice dark meat chicken.
Heat a drizzle of oil in a medium oven proof pan, over medium heat. Add chicken in single layer, season with 1/4 TSP of salt and pepper.
Cook for 5 minutes
Transfer Chicken to plate.
Step 3: Cook Vegetables
Heat a drizzle of oil in pan over medium heat. Add carrots, celery, onion, garlic, died thyme, and 1/4 TSP salt and pepper.
Cook for 7 minutes.
Step 4: Make Filling
Add 2 TBSP of butter to pan with vegetables. Once melted stir in flour, cook for 1 minute.
Add 1.25 cups of water, chicken bouillion paste, and 1/4 TSP salt and pepper.
Cook for 5 minutes.
Turn off heat.
Stir in cream cheese until melted, the stir in chicken, season with 1/4 TSP of salt and pepper.
Step 5: Add Biscuts
Place 1 TBSP of butter in a microwave safe bowl. Microwave for 30 seconds or until melted.
Remove biscuts from package, peel apart each biscut to make thinner biscuts.
Evenly top chicken filling with biscuts, then brush with melted butter.
Bake on top rack for 15 minutes.
Step 6: Finish and Serve
Let pot pie cool for 5 minutes before serving. Divide between plates.
Serve hot and enjoy.
