Post by @hannerwhit

Beats regular pot pie any day!! Ingredients used: -1-1.5 lb chicken thighs, cut into bite sized pieces -4 tbsp butter, divided -2c carrots -1c celery -1 yellow onion -3 cloves garlic -3 tbsp flour -1 3/4c chicken broth -2 tbsp cream cheese -buttermilk biscuits -fresh thyme -salt, pepper, Trader Joe’s mushroom umami, onion salt, garlic powder and parsley How to: 1. Cook chicken until fully cooked through. Season generously! Remove from pan. 2. Add 1 tbsp of butter and cook carrots, celery, and onion for 5-6 minutes or until slightly softened. 3. Add garlic and cook for a minute longer. Season with salt, pepper, and mushroom umami (or whatever you like!) 4. Add 2 tbsp of butter, melt into the veggies, and then add your flour. Stir often for 1-2 minutes. 5. Pour in your chicken broth and stir occasionally for 8-12 minutes (depends on your stove’s power). It will thicken up a lot. 6. Remove from heat. Stir in the cream cheese before adding the chicken (and any juices) back in. 7. Open your biscuits and peel each one in half. Add an even layer to the top of the mixture. 8. Brush the tops of the biscuits with the remaining butter and top with some fresh chopped thyme. 9. Bake at 400 for 13-16 minutes or until the biscuits are lightly browned and cooked through. #weeknightmeals #EasyRecipes #easydinnerideas #dinnerinspo #fyp