4 cups chicken broth
1 cup sliced carrots
2 red potatoes
1 cup celery
1 yellow onion
2 pounds chicken breast
2 teaspoons salt
1 cup frozen peas
2 teaspoons tarragon
2 teaspoons thyme
1 teaspoon pepper
1 tablespoon onion powder
4 tablespoons low-fat cream cheese
1 tablespoon olive oil
2 tablespoons corn starch
1/4 cup water
1 batch of your favorite biscuit dough!
bake or instapot (my personal favorite) 2 pounds of chicken breast, shred
wash all vegetables
in a large frying pan or pot, combine carrots and diced onion with olive oil over medium heat. sauté until onions become translucent
add chicken broth, potatoes, celery, salt, peas, tarragon, thyme, pepper, and onion powder. Simmer for 10 minutes
add cream cheese and stir until well combined
bring to a simmer
in a separate bowl, combine corn starch and water. whisk until smooth
add to frying pan/pot. stir until it thickens and continues to boil, remove from heat
stir in shredded chicken
pour into a large pie pan or a cast iron skillet.
prepare biscuit dough
roll out dough into a circle large enough to cover your skillet or pan. place over your filling.
preheat oven to 365 and bake for 20-25 minutes. the biscuits should begin to brown and the filling should be bubbly.
remove form oven and set aside to cool before serving