Peel & coarsely chop 2 carrots. Dice with Food Chopper.
1
Dice 2 stalks of celery.
2
Halve, peel & coarsely chop onion. Dice using Food Chopper.
3
Peel & mince garlic clove.
4
Use Herb Stripper to remove thyme leaves from stems. Mince using Herb Mill.
5
Separate 1/2t thyme.
6
Heat drizzle of oil in cast iron skillet. Add chicken, cooking 3-5 minutes.
7
Season with salt & pepper.
8
Once cooked, remove chicken from skillet.
9
Heat another drizzle of oil in skillet. Add veggies & cook 5-7 minutes.
10
Season with salt/pepper; add thyme & garlic; cook 30 seconds. Add 2T each butter & flour.
11
Add 1 1/4c water with 2T stock concentrate (or use broth), salt & pepper. Cook 3-5 mins.
12
Melt 1T butter in microwave.
13
Turn off heat. Stir in 2T cream cheese until melted; then add chicken.
14
Peel apart biscuits to create thinner ones.
15
Season with salt/pepper. Top with biscuits; brush with melted butter. Sprinkle with reserved thyme.
16
Bake at 425° for 12-15 minutes.
17
Spoon into bowls & enjoy!
18
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