Golden Chicken Pot Pie with Fluffy Biscuit Topping

There’s nothing quite like a warm, comforting chicken pot pie, but making a homemade crust can be time-consuming. This clever version uses buttermilk biscuits as a quick and delicious topping, giving you all the cozy flavors without the fuss.

Juicy dark meat chicken, sautéed vegetables and a creamy herb-infused sauce are baked until bubbly, then crowned with golden biscuits brushed with melted butter. It’s a satisfying dinner that comes together in under an hour.

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Ingredients

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView 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. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and finely dice carrots. Finely dice celery. Halve, peel and dice half the onion (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, preferably ovenproof, pan (use a large pan for 4 servings) over medium heat. Add chicken in a single layer; season with a big pinch of salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes (it will finish cooking in Step 5). Transfer chicken to a plate.
3. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots, celery and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes. (Lower heat if veggies begin to brown too quickly.) Add garlic and half the dried thyme (all for 4 servings); cook until fragrant, 30 seconds.
4. Add 2 TBSP butter (4 TBSP for 4 servings) to pan with veggies. Once melted, stir in flour; cook for 1 minute. Add 1¼ cups water (1¾ cups for 4), 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 (stir in another splash of water if filling is too thick). Season with salt and pepper. (If your pan is not ovenproof, transfer filling to an 8-by-8-inch baking dish; use 13-by-9-inch for 4.)
5. Place 1 TBSP 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 chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat adds more flavor and stays juicier during baking.

Can I make this pot pie ahead of time?

You can prepare the filling up to a day in advance and refrigerate. When ready to bake, top with biscuits and bake as directed, adding a few extra minutes if needed.

What can I use instead of buttermilk biscuits?

Puff pastry or refrigerated pie crust can be used as a topping, but biscuits give the best texture and flavor.