Creamy Chicken Pot Pie with Flaky Buttermilk Biscuits

There’s nothing quite like a warm, comforting chicken pot pie to make dinner feel special. But who has time to make a pie crust on a busy weeknight? This recipe uses flaky buttermilk biscuits as a shortcut, creating a golden, buttery topping that bakes right over a creamy chicken and vegetable filling. It’s a hearty, satisfying meal that comes together quickly.

We use diced chicken breast, sautéed with carrots, celery and onion, then simmered in a rich sauce made with cream cheese and chicken stock. The biscuits are brushed with melted butter and baked until puffed and golden. Serve it straight from the oven for a cozy dinner that tastes like it took hours.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Wash and dry produce. Trim, peel and finely dice carrots. Finely dice celery. Halve, peel and dice half the onion (use whole onion for 4 servings). Peel and mince garlic.
2. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a medium ovenproof pan (use a large pan for 4 servings) over medium heat. Add chicken in a single layer; season with a pinch of salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes (it will finish cooking later). Transfer chicken to a plate.
3. Heat a drizzle of oil in the same pan over medium-high heat. Add carrots, celery and diced onion; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes. If veggies brown too quickly, lower heat. Add garlic and half the dried thyme (all for 4 servings); cook until fragrant, 30 seconds.
4. Add 2 tablespoons butter (4 tablespoons for 4 servings) to the pan with veggies. Once melted, stir in flour; cook for 1 minute. Add 1¼ cups water (1¾ cups for 4 servings), stock concentrates, salt and pepper. Bring to a boil and cook, stirring occasionally, until thickened, 3-5 minutes. Turn off heat. Stir in cream cheese until melted, then stir in chicken. If filling is too thick, add a splash of water. Season with salt and pepper. If your pan is not ovenproof, transfer filling to an 8-by-8-inch baking dish (13-by-9-inch for 4 servings).
5. Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Remove biscuits from package; peel apart each biscuit at the center to create two thinner biscuits. Evenly top chicken filling with biscuits, then brush with melted butter. Bake on top rack until biscuits are golden brown and chicken is cooked through, 12-15 minutes.
6. Let pot pie cool at least 5 minutes before serving. Divide between shallow bowls or plates and serve.

Recipe Tips

FAQ

Can I use frozen vegetables instead of fresh?

Yes, you can substitute frozen diced carrots and celery. Add them directly to the pan without thawing and cook until heated through.

How do I store leftovers?

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Can I make this gluten-free?

To make it gluten-free, use a gluten-free flour blend for the roux and gluten-free biscuits for the topping.