6 oz. carrots14 ounce thyme °2 tablespoons cream cheese (contains milk) °1 garlic clove °2 units concentrated chicken stock °1 unit yellow onion °2 tsp flour °2.5 ounces celery °10 oz chicken breast strips °6 oz Southern Homestyle PillsburyTM Buttermilk Biscuits (Contains Wheat)
°2 teaspoons vegetable oil °salt °3 tablespoons butter (milk content) °Pepper

Preheat the oven to 425°F and position the rack to the higher position. All goods should be washed and dried.
Trim, peel, and cut the carrots into small pieces. Make tiny cubes of celery. Cut the onion in half, peel it, and cube it.
Garlic should be peeled and fluffed. Half of the thyme leaves should be removed from the stems; thin the leaves.
Cut an onion into cubes. Remove all thyme leaves.

Cooking chicken:
Using paper towels, pat the chicken dry.
Heat a drizzle of oil over medium heat, preferably in the oven.
Season with a generous sprinkling of salt and pepper and arrange the chicken in a single layer.
Cook, stirring regularly, for 3-5 minutes, or until completely browned (cooking will be completed in step 5). • Switch to a panel.
Use a big skillet, preferably one that is ovenproof.preparing veggies
12 teaspoon chopped thyme (set aside for step 5).
In a skillet used for chicken, heat the oil spray over medium-high heat.
Season with salt and pepper and add carrots, celery, and chopped onions. Cook, stirring occasionally, until the veggies are tender, 5 to 7 minutes.
Stir in the remaining garlic and thyme. For 30 seconds, cook until aromatic.
Set aside 1 teaspoon minced thyme.
Reduce the heat if the vegetables begin to brown too soon.
prepare stuffing
2 tablespoons butter should be added to the skillet with the vegetables. Stir in the flour once the sugar has been dissolved. 1 minute in the microwave.For 114 cups of water, stock concentrates, salt, and pepper.
Bring to a boil and simmer for 3-5 minutes, or until firm. Remove from the heat.
Melt the cream cheese, then add the chicken. Season with salt and pepper to taste.
4 tablespoons of butter and 134 cups of water are required.
If the filling is too thick, add another tablespoon of water. If your skillet is not ovenproof, after flipping in the chicken, move the filling to an 8′′ x 8′′ baking dish (a 13′′ x 9′′ baking dish for 4 servings).Bake the cookies.
In a small microwave-safe bowl, melt 1 tablespoon of butter; Microwave for 30 seconds, or until melted.
Remove the cookies from the packaging; split each cookie in half to make two thinner ones.
Brush the biscuits with melted butter and sprinkle with the reserved minced thyme.
12 to 15 minutes on the top rack, until the crackers are golden brown and the chicken is cooked through.
EnjoY !