Chicken Pot Pie Bombs

Note: To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil  and a sprinkle of salt, then wrap it in foil. Roast at 350ºF for 1 hour, then refrigerate and use as needed! It keeps for a long time. 

Preheat oven to 350ºF and line two sheet trays with silicone mats. Heat the olive oil in a large skillet with deep sides over medium high heat. Season the diced chicken generously with salt and pepper, then brown it in the skillet until cooked through. Remove it to a plate. Add the carrot, roasted garlic, onion and peas and let them soften and become fragrant for about 2–3 minutes. Then spoon in the condensed soup, cream cheese and wine 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 it simmers, take each biscuit (there should be 8 per can) 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, then bake them for 20–30 minutes until the biscuits are golden and crisp around the edges. Let them cool for a couple of minutes, then serve immediately! Enjoy!