6 ounces carrots
¼ ounce thyme
2 tablespoons° cream cheese (contains milk)
1 clove garlic
2 units of concentrated chicken stock
1 unit yellow onion
2 tsp flour
2.5 ounces celery
10 oz chicken breast strips
6 oz Southern Homestyle Pillsbury™ Buttermilk Biscuits (Contains Wheat)
2 teaspoons vegetable oil
3 tablespoons butter (contains milk)
Set the rack to the upper position and preheat the oven to 425 degrees. Wash and dry all products.
Trim the carrots, peel them and cut them into small pieces. Cut the celery into small cubes. Cut the onion in half, peel it and cut it into cubes.
Peel and fluff garlic. Remove half of the thyme leaves from the stems; thin leaves.
4 servings: Cut a whole onion into cubes. Thin out all thyme leaves.
Dry the chicken with paper towels.
Heat a drizzle of oil in medium, preferably in the oven, over medium heat.
Add chicken in one layer; Season with a large pinch of salt and pepper.
Cook, stirring occasionally, until completely browned, 3-5 minutes (cooking will be finished in step 5). • Move to a panel.
4 servings: Use a large skillet, preferably an ovenproof one.
Reserve ½ teaspoon minced thyme (you’ll use it in step 5).
Heat oil spray in a skillet used for chicken over medium-high heat.
Add carrots, celery and chopped onions; Season with salt and pepper. Cook, stir, until vegetables are soft, 5 to 7 min.
Add the remaining chopped garlic and thyme. Cooking to fragrant for 30 sec.
4 servings: Reserve 1 teaspoon minced thyme.
Tip: Reduce the heat if the vegetables start to turn brown too quickly.
Add 2 tablespoons of butter to the skillet with the vegetables. Once dissolved, stir in flour. Cook for 1 minute.
For 1¼ cups water, stock concentrates, salt, and pepper.
Bring to a boil and cook until firm, 3-5 minutes. Turn off the heat.
Add cream cheese until melted, then add chicken. Season with salt and pepper.
4 servings: Use 4 tablespoons of butter and 1¾ cups of water.
Tip: If the filling is too thick, stir in another sprinkle of water. If your pan is not ovenproof, transfer the filling to an 8″ x 8″ baking dish (a 13″ x 9″ baking dish for 4 servings) after flipping in the chicken.
Add cookies and bake
Place 1 tablespoon butter in a small microwave-safe bowl; Microwave until melted, 30 seconds.
remove cookies from the package; Peel each cookie in the middle to create two thinner ones.
Fill the biscuits evenly, then brush with melted butter and sprinkle with the reserved chopped thyme.
Bake on the top rack until crackers are golden brown and chicken is cooked through, 12 to 15 minutes.