Season the chicken and set it aside in the refrigerator
2-3 cups cooked shredded chicken
On a shallow pan, add cooking oil and saute onions until slightly translucent
1 tbsp cooking oil, 1/2 onion, peeled and chopped
Add carrots and squash and saute for another 2 minutes
2 carrots, peel and chopped, 1/4 butternut squash, peeled, seeds removed, and cubed
Add butter, black pepper, thyme, green peas, and garlic. Stir to combine
1 tsp minced garlic, 1/2 cup frozen peas, 1 tsp fresh or dried thyme, 1 tsp cracked black pepper, 1 tsp buttter
Sprinkle on Ottogi's cream powder soup
1 packet Ottogi cream soup
Pour over chicken stock
2 3/4 - 3 cups chicken stock
Cook on medium-low heat for 10-15 minutes or until the squash is cooked
Let it cool for 20-30 minutes
In a small bowl, crack eggs and add water. Whisk to combine.
2 eggs
To make the biscuit, follow the package instruction and brush egg wash on top. Bake according to the package instruction.
1 can Pillsbury or frozen biscuit, cooked according to the package
Remove the biscuits from the oven but don't turn off the oven
Place oven safe bowls on top of a cookie tray. Pour the chicken pot pie mixture into each bowl.
Top it off with the baked biscuits
Put it back into the oven for 3-5 minutes to warm everything up together.
