Chicken Pot Pie Bombs

Preheat the oven to 350 degrees F (180 degrees C) and line two sheet trays with silicone mats.

Heat the Olive Oil (1 dash) in a large skillet with deep sides over medium-high heat. Season the Boneless, Skinless Chicken Thighs (1.5 lb) generously with Salt (to taste) and Freshly Ground Black Pepper (to taste), then brown it in the skillet until cooked through. Transfer to a plate.

Add the Carrots (2), Garlic (3 cloves), Onion (1), and Frozen Green Peas (1/2 cup) to the pan and let them soften and become fragrant for about 2-3 minutes.

Add the Condensed Cream of Chicken Soup (2 cans), Whipped Chive Cream Cheese (1 cup), and White Wine (1 Tbsp) and stir it all together thoroughly before returning the chicken to the pan. Let it all gently simmer for about 10 minutes, stirring occasionally.

While the mixture simmers, take each Pillsbury Grands!™ Southern Style Biscuits (16) and lay them out on the lined sheet trays. Press them down firmly into thin discs and stretch them out a little.

Take the filling off the heat when it is done and scoop 2 scant tablespoons of it onto the center of each biscuit. Gently pull the sides of the biscuit dough up and over the filling and pinch it all together really well to close it. Flip each one over so that the bombs are seam side down on the sheet tray.

Bake them for 20-30 minutes in the preheated oven until the biscuits are golden and crisp around the edges.

Let them cool for a couple of minutes, then serve immediately! Enjoy!!