Instructions:
Pre:
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Trim, peel, and finely dice carrots. Finely dice celery. Halve, peel, and dice half the onion.
Peel and mince garlic. Strip half the thyme leaves from stems; mince leaves.
4 SERVINGS: Dice whole onion. Mince all the thyme leaves.
Cook Chicken:
Pat chicken* dry with paper towels.
Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat.
Add chicken in a single layer; season with a big pinch of both salt and pepper.
Cook, stirring occasionally, until browned all over, 3-5 minutes (it’ll finish cooking in step 5). • Transfer to a plate.
4 SERVINGS: Use a large, preferably ovenproof, pan.
Cook Veggies
Reserve ½ tsp minced thyme (you’ll use it in step 5).
Heat a drizzle of oil in pan used for chicken over medium-high heat.
Add carrots, celery, and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes.
Add garlic and remaining minced thyme; cook until fragrant, 30 seconds.
4 SERVINGS: Reserve 1 tsp minced thyme.
TIP: Lower heat if veggies begin to brown too quickly.
Make Filling
Add 2 TBSP butter to pan with veggies. Once melted, stir in flour; cook for 1 minute.
Pour in 1¼ cups water, stock concentrate, salt, and pepper.
Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat.
Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper.
4 SERVINGS: Use 4 TBSP butter and 1¾ cups water.
Continued on next page 👇(page 3)👇
