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Please Fave the original Here

Another great gem from !

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Recipe found here, except it uses ground turkey: https://www.hellofresh.com/recipes/.....5a4007c84095f2

Thoughts: This is definitely great comfort food, yum! I think the only issue was the dough didn't end up getting completely cooked? That or it was just soggy on the bottom, it was hard to tell. But anyways this is creamy, meaty, buttery, and delicious. Tastes good reheated in the microwave too!

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Recipe is as follows:

6 ounce Carrots

1 unit Yellow Onion

¼ ounce Thyme

2 tablespoon Flour

2 tablespoon Cream Cheese

2.5 ounce Celery

1 clove Garlic

10 ounce Chicken Breast Strips

2 unit Chicken Stock Concentrate

6 ounce Pillsbury™ Buttermilk Southern Homestyle Biscuits

2 teaspoon Vegetable Oil

3 tablespoon Butter

Kosher Salt

Pepper

To make:

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and finely dice carrots. Finely dice celery. Halve, peel, and dice half the onion. Peel and mince garlic. Strip half the thyme leaves from stems; mince leaves. • 4 SERVINGS: Dice whole onion. Mince all the thyme leaves.

Cook Chicken
2
• Pat chicken* dry with paper towels. • Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat. Add chicken in a single layer; season with a big pinch of both salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes (it’ll finish cooking in step 5). • Transfer to a plate. • 4 SERVINGS: Use a large, preferably ovenproof, pan.

Cook Veggies
3
• Reserve ½ tsp minced thyme (you’ll use it in step 5). • Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots, celery, and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes. • Add garlic and remaining minced thyme; cook until fragrant, 30 seconds. • 4 SERVINGS: Reserve 1 tsp minced thyme. • TIP: Lower heat if veggies begin to brown too quickly.

Make Filling
4
• Add 2 TBSP butter to pan with veggies. Once melted, stir in flour; cook for 1 minute. • Pour in 1¼ cups water, stock concentrate, salt, and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat. • Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper. • 4 SERVINGS: Use 4 TBSP butter and 1¾ cups water. • TIP: If filling is too thick, stir in another splash of water. If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish (13-by-9-inch baking dish for 4 servings) after stirring in chicken.

Add Biscuits & Bake
5
• Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. • Remove biscuits from package; peel apart each biscuit at the center to create two thinner ones. • Evenly top filling with biscuits, then brush with melted butter and sprinkle with reserved minced thyme. • Bake on top rack until biscuits are golden brown and chicken is cooked through, 12-15 minutes.

Serve
6
• Let pot pie cool at least 5 minutes before serving. Spoon into shallow bowls or plates and serve.

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From Chris: As to what happened with the crust, I suspect Eevee did the same thing that I do from time to time when I make pies - that is, I just bake the pie with the goodies right in it as is. This is...well...not a good idea. You really need to prebake the crust first, so that it doesn't end up getting soggy. So pre-bake in a decent pie pan or Pyrex plate to a light tan, about 15 to 20 minutes, then put in the rest of the filling and then put on the biscuit top and bake until good and browned.

Take the time to also make a few slits on the top crust (so that the steam escapes from the pie itself and lessen any extra moisture) and coat the crust with an egg wash for the glaze.