lieder66
Chicken Pot Pie
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Peel & coarsely chop 2 carrots. Dice with Food Chopper.
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Dice 2 stalks of celery.
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Halve, peel & coarsely chop onion. Dice using Food Chopper.
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Peel & mince garlic clove.
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Use Herb Stripper to remove thyme leaves from stems. Mince using Herb Mill.
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Separate 1/2t thyme.
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Heat drizzle of oil in cast iron skillet. Add chicken, cooking 3-5 minutes.
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Season with salt & pepper.
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Once cooked, remove chicken from skillet.
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Heat another drizzle of oil in skillet. Add veggies & cook 5-7 minutes.
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Season with salt/pepper; add thyme & garlic; cook 30 seconds. Add 2T each butter & flour.
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Add 1 1/4c water with 2T stock concentrate (or use broth), salt & pepper. Cook 3-5 mins.
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Melt 1T butter in microwave.
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Turn off heat. Stir in 2T cream cheese until melted; then add chicken.
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Peel apart biscuits to create thinner ones.
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Season with salt/pepper. Top with biscuits; brush with melted butter. Sprinkle with reserved thyme.
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Bake at 425° for 12-15 minutes.
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Spoon into bowls & enjoy!
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lieder66
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