Ingredients:
7 ounce Carrots
¼ ounce of Thyme
2 tablespoons of Cream Cheese
1 clove of Garlic
2 cartons of Chicken Stock
1 Yellow Onion
2 tablespoons of all purpose Flour
1/2 celery diced
One pack of Chicken
Southern style Biscuitsany brand will do
2 teaspoons of olive Oil
Pink Himalayan Salt
3 tablespoon of Butter
Black ground Pepper
Instructions:
Preheat Oven to 425 degrees
Clean your veggies and dice them up finely
Cook your chicken
Cut the chicken
Season the chicken with salt and Pepper
Stir the chicken and transfer the chicken to another pan
Cook the veggies Season the veggies and let cook for about 5 minutes
Let them cook
slow and don’t allow them to brown quickly
To make the filling bring stock and 4 cups of water to a boil Add cream cheese and stir
Add in veggies to the gravy Stir and transfer to your baking pan
Add the Gravy with the chicken in the pan
If the sauce is too thick, just add a little water before placing in the pan
Get your biscuits
Place them on top of the chicken and the gravy
Bake the chicken and gravy with the biscuit dough on top
Bake for about 20 minutes
When done brush biscuits with butter
Let cool and serve