INSIDE-OUT CHICKEN POT PIE

By bklynmommy

Ingredients

• 1 can (16.3 oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits
• 1/4 cup butter
• 3-4 boneless skinless chicken breasts, cut into 1-inch cubes
• 3 medium carrots, chopped
• 3 medium stalks celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried thyme
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1/2 cup heavy whipping cream
• 1 cup frozen peas
• 3 tablespoons chopped fresh parsley

Details

Adapted from letsdishrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees. Separate dough into 8 biscuits. Flatten each with hand or rolling pin. Drape each biscuit over and upside down ungreased muffin cup to create a bowl. Bake 13 to 17 minutes or until biscuits are golden brown. Remove biscuit bowls from muffin cups; set aside. Meanwhile, melt butter in a large skillet over medium-high heat. Add the onions, garlic, carrots and celery and cook until vegetables are crips-tender, about 5 minutes. Add chicken and cook about 6 minutes more, until chicken is no longer pink. Stir in salt, pepper, and thyme. Sprinkle flour over chicken mixture and stir for an additional minute or two, until flour is no longer visible. Add broth and stir to remove any browned bits from the bottom of the pan. Bring to a boil. When broth begins to bubble and thicken, stir in cream. Add frozen peas and parsley; mix well. Simmer for an additional 2-3 minutes. Taste; if necessary, add more salt and pepper. To serve, spoon chicken mixture into biscuit bowls.