4 tablespoons butter ▢1 small onion, diced ▢½ cup diced carrot ▢½ cup diced celery ▢1 clove garlic, minced ▢¼ cup all purpose flour ▢3 cups chicken broth ▢1 (10.5 oz) can cream of chicken soup ▢1 teaspoon fresh thyme ▢1 (16 oz) can flaky biscuits


Step - 1

Turn the oven to 350 degrees Fahrenheit.  

Quarter each biscuit and remove from the can; set aside.  

Step - 2

Melt the butter in a large saucepan over medium-low to medium-high heat. Carrot, diced onion, and celery should be sauteed until the onion begins to mellow. Add the garlic and continue cooking for one minute.

Step - 3

Cook while incorporating the flour for one minute. Add the cooked chicken, broth, and bouillon, followed by the thyme. Cook until it comes to a simmer, then for one to two minutes. After removing from heat.  

Step - 4

Bake the biscuits for 15 minutes, or until golden and fragrant. Allow to sit for five minutes. As this dish cools, it will become thicker.  

Step - 5

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