Creamy Chicken Pot Pie with Biscuit Topping, Carrots and Fresh Thyme

This creamy chicken pot pie brings together tender chopped chicken breast, classic vegetables, garlic and fresh thyme in a savory, spoonable filling.

Instead of a traditional pie crust, the filling is capped with biscuit dough, brushed with melted butter and baked until the top is golden and the center is bubbling hot.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven. Dice the carrot, celery and onion; mince the garlic. Strip the thyme leaves from the stems and roughly chop if desired.
2. Season the chopped chicken breast with salt and black pepper.
3. In a large oven-safe skillet or baking dish set over the stovetop, cook the onion, carrot, celery and garlic until the vegetables begin to soften and the garlic is fragrant.
4. Add the chicken and cook, stirring occasionally, until the pieces are no longer pink on the outside.
5. Sprinkle the flour over the chicken and vegetables. Stir well so the flour coats everything evenly.
6. Stir in the chicken stock concentrate, cream cheese and part of the fresh thyme. Continue stirring until the filling looks creamy and evenly combined.
7. Arrange the biscuit dough over the creamy chicken filling in an even layer.
8. Brush the biscuit topping with melted butter and sprinkle with the remaining fresh thyme.
9. Bake until the filling is hot and steamy, the chicken is cooked through and the biscuit topping is golden brown.
10. Let the pot pie stand briefly before serving so the creamy filling can settle slightly.

Recipe Tips

FAQ

What makes the filling creamy?

The filling gets its creamy texture from cream cheese combined with flour and chicken stock concentrate.

What vegetables are in this chicken pot pie?

This version uses carrot, celery, onion and garlic.

How do I know when the pot pie is done?

The filling should be steamy and bubbling, the chicken should be cooked through and the biscuit topping should be golden brown.

Can I use fresh thyme in the filling and on top?

Yes. Fresh thyme is used in the creamy filling and sprinkled over the butter-brushed biscuit topping before baking.