Chicken Pot Pie Biscuits

Ingredients

• 11/2 lbs. boneless skinless chicken breasts cut into cubes
• 3 medium carrots peeled and diced into small pieces
• 6 ribs celery diced into small pieces
• Pearl or chippoline onions peeled
• 1 can chicken stock
• 11/2 TBSP extra virgin olive oil
• 1/2 tsp Thyme
• 2 cloves garlic chopped
• 1/4 tsp black pepper
• 2 cups water
• 11/2 TBSP cornstarch
• 3 TBSP heavy or whipping cream
• 2 cans biscuits canned

Instructions

1. Clean and dice chicken into small bite sized pieces. Marinate for 15 minutes in 1½ tbsp. extra virgin olive oil, ½ tsp. Thyme, ¼ tsp. black pepper and 4 cloves of garlic.
2. Boil two cups of water in a medium sauce pan. While the water is waiting to boil, peel and dice 3 medium carrots, 6 ribs of celery and pearl onions. Once the water has boiled, add the vegetables and cook for approximately 5 minutes.
3. Drain the vegetables and reserve the vegetable stock. Put the vegetable stock back in the pan and add the chicken stock. Once the stock is simmering, in a separate bowl, combine the corn starch and a little bit of water and mix well until it is smooth, then add to the stock mixture. Then add 3 tablespoons of cream, the chicken and vegetables. Cook until the chicken is no longer pink.
4. While the filling is cooking, open up your canned biscuits, roll them out and set them up in a muffin pan. Once the filling is done using a large spoon or ladle put the filling in the muffin tin and seal the biscuit over the top. Repeat until all biscuits are filled and sealed.
5. Bake according to biscuit directions on package, let cool for 5 minutes and serve.