Preheat oven to 420 degrees
Prep: Chop chicken breast into 1 inch pieces, chop celery, and dice onion
Season chicken with salt and pepper and cook in the skillet on medium high heat with olive oil. Cook then place on cutting board or plate
Lower temperature to medium. Add 1 tsp of thyme to the skillet with a little bit of olive oil. Add shredded carrots, chopped celery, and chopped onion and cook until softened. Season with salt and pepper.
Once softened, add 1 tbsp (or more) minced garlic and 1 tsp of minced thyme. Cook until you smell the garlic and then add 2 tbsp of butter to the pan. Once htis has melted, add 2 tbsp of flour. Let cook for 1 minute.
Pour in 1 3/4 cup of water and 1 tbsp of stock concentrate and season again with salt and pepper. Add in 2 tbsp of sour cream and stir.
After this has been incorporated, you'll add in your chicken and stir to combine.
Open your biscuits and flatten them in your hands to make them thinner, and arrange them on top of the pot pie mixture.
Microwave 1 tbsp of butter until melted. Sprinkle thyme in the bowl with the butter then pour over the biscuits.
Place the skillet in the oven and cook for 12 minutes.
