Preheat oven to 425 degrees. Peel, trim, and cut carrot into ¼" dice, only need 1½ cup. Trim ends off celery and cut into ¼" dice Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic

Place a medium non-stick pan over medium heat and add 4 tsp. olive oil. Add chicken, carrots, celery, white onion bottoms and minced garlic to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees and vegetables are tender, 6-8 minutes

carefully feather in the flour, making sure to stir as you go to avoid clumbs. cook for 1 minute will stirring. add 1 cup of water, 1 cup of milk, garlic pepper, chicken base, and a pinch of slat and pepper. bring to a simmer and stir until slightly thickened, 1-2 minutes. Stir in half of the sour cream. Transfer filling to prepared casserole dish. For best results, use a 1-quart casserole dish. Place casserole dish on prepared baking sheet to catch any drips.

In a mixing bowl, combine biscuit mix and ⅔ cup water. Stir until a sticky dough forms. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Top filling evenly with spoonfuls of dough. Sprinkle evenly with ½ of the cheddar cheese.

Bake in hot oven until crust is golden brown, 15-17 minutes. Plate dish as pictured on front of card, breaking crust evenly for each bowl and toopping with sour cream, green onions and remaining cheddar.. Bon appétit!