Peel, trim, and cut carrot into ¼" dice. 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. Carefully drain liquid from chicken.

Place a large non-stick pan over medium heat and add 4 tsp. olive oil. Add chicken, carrot, celery, white portions of green onions, and garlic to hot pan. Stir often, breaking up meat, until browned and chicken reaches a minimum internal temperature of 165 degrees and vegetables are tender, 6-8 minutes.

Stirring constantly, slowly add 3 Tbsp. flour (not included in your box) to hot pan until dissolved. Add 1 cup water, 1 cup milk (not included in your box), garlic pepper, chicken broth concentrate, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes. Remove from burner. Stir in half the sour cream (reserve remaining for garnish) until combined. 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. Don’t worry if biscuit dough doesn’t cover filling completely. Sprinkle evenly with half the cheese (reserve remaining for garnish).

Bake in hot oven until filling is warmed through and biscuit crust is golden brown, 15-20 minutes. Plate dish as pictured on front of card, topping with remaining sour cream, green portions of green onions, and remaining cheese. Bon appétit!