Chicken Pot Pie Biscuit Bake

Ingredients

• 1.25 Pound boneless skinless chicken breasts - 1 1/4 pounds, Cut into 1-inch pieces before cooking.
• 1 Can refrigerated biscuit dough - 1 can (16.3 ounces), Quarter the biscuits before topping the casserole.
• 1 Cup frozen peas - 1 cup
• 1 Cup carrots - 1 cup (diced), diced
• 1 Cup celery - 1 cup (diced), diced
• 2 Can canned cream of chicken soup - 2 cans (10.5 ounces each)
• 0.5 Cup whole milk - 1/2 cup
• 2 Tablespoon unsalted butter - 2 tablespoons
• 1 Teaspoon onion powder - 1 teaspoon
• 0.5 Teaspoon dried thyme - 1/2 teaspoon
• 0.5 Teaspoon black pepper - 1/2 teaspoon

Instructions

1. Preheat and prep ingredients

   1. *Preheat the oven to 400°F.* Dice the carrots and celery, *cut the chicken into 1-inch pieces* on a separate board, wash hands and tools, then *quarter the biscuits*.

2. Cook chicken and vegetables

   2. Melt the butter in a large skillet over medium-high heat. Add the chicken, carrots, celery, onion powder, thyme, and black pepper, then *cook for 7 to 8 minutes* until the chicken is *mostly opaque*.

3. Assemble the filling

   3. In the casserole dish, *stir together the cream of chicken soup and milk* until smooth. Fold in the chicken mixture and *frozen peas* until evenly coated.

4. Top and bake

   4. Scatter the biscuit quarters over the filling in an even layer. Bake for *22 to 25 minutes* until the biscuits are *golden brown*, the filling is bubbling, and the chicken reaches *165°F* in the center.