2boneless skinless chicken breasts cut into small cubes
1Tablespoonextra virgin olive oil
1/4teaspoondried thyme
2clovesgarlicminced
1/4teaspoonblack pepper
2cupswater
3medium carrotspeeled and diced
4ribs celerydiced
1/2cupchopped onion
1tub Knorr Homestyle Chicken Stock
1 1/2Tablespoonscornstarch
3Tablespoonsheavy whipping cream
1can (8-count)refrigerated Pillsbury Grands Biscuits
Instructions
Place the cubes of chicken, olive oil, thyme, garlic and pepper in a medium bowl. Mix together then cover and place in refrigerator for about 10-15 minutes to marinate.
Boil 2 cups of water in a medium saucepan. Add the diced carrots, celery and onion. Boil for 5 minutes. Remove the vegetables from the water (now vegetable stock) with a large slotted spoon, and place vegetables on a plate. Set aside.
Reduce heat to medium-low and add the tub of chicken stock to the water. Once it comes to a simmer, mix the cornstarch with 2 Tablespoons of water and pour it into the saucepan. Then add the heavy cream, diced chicken pieces and the vegetables back into the saucepan. Let simmer until the chicken is no longer pink and fully cooked. About 15 minutes. Remove from heat.
While mixture is cooking, unravel biscuits from can, and roll each biscuit out into a flat circle. Place each flattened biscuit dough into a muffin tin. Ladle 1/3 cup of chicken/veggie filling into the center of each biscuit dough. Seal and wrap the dough up over the filling. Repeat with all biscuits.
Bake in a 350 degree F. preheated oven, for 15 minutes or until biscuits are golden brown.Let stand 5 minutes before serving. Enjoy ♥