I found this recipe on Pinterest (source of a lot of my latest recipes) -
they look vaguely similar to the photo from the original source but they still very tasty.
Ingredients:
1 1/2 lbs. chicken - cut into *small* bite-sized pieces
1/2 tsp. thyme
1/4 tsp. black pepper
1 1/2 tbsp extra virgin olive oil
2 c. water
2 cloves garlic, chopped
3 small carrots - peeled and diced into small pieces
6 pieces celery - diced into small pieces
6 pearl onions - diced (I used fresh - they were a nightmare to peel - use frozen or canned)
1 tub Chicken Flavored Knorr HomeStyle Stock
(I could only find vegetable flavor and it was fine)
1 1/2 tbsp cornstarch
3 tbsp heavy whipping cream
2 cans Pillsbury biscuits - regular sized
Clean and dice chicken into small pieces. Marinate for 15 minutes in olive oil, thyme, 1/4 tsp. black pepper and 2 garlic. Boil 2 c. water in medium sauce pan. add carrots, celery and pearl onions. Cook approx. 5 minutes. Drain veggies and reserve the stock. Put the stock back into the pan and add 1 tub of Knorr Stock. Once the stock is simmering add the cornstarch mixed with a little bit of water. Then add 3 tbsp of cream, the chicken and veggies. Cook until the chicken is no longer pink. While the filling is cooking, open up canned biscuits, roll them out and set them up in the muffin pan. Once the filling is done, spoon the filling into the biscuits and seal the biscuit over the top. Repeat until all are filled. Bake according to biscuit package directions.
I could not get my biscuits rolled out/folded over the right way for the life of me (and for my time limits). Make sure your ingredients are SMALL so you can fit lots into the muffin tins. We had a lot of filling left over so I just baked more biscuits and we dipped them into the filling. Very tasty.
Comments
Post a Comment