Creamy Chicken Pot Pie with Flaky Biscuit Topping

This chicken pot pie is the ultimate comfort food, with a rich, creamy filling and a golden, flaky biscuit topping. It’s a weeknight-friendly twist on the classic, using store-bought biscuits to save time without sacrificing flavor.

Tender chicken breast strips, carrots, celery and fresh thyme are simmered in a velvety sauce, then topped with buttermilk biscuits that bake up perfectly golden. The result is a hearty, satisfying meal that feels like a warm hug in a bowl.

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Ingredients

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the top position. Wash and dry all produce. Strip half the thyme leaves from the stems (use all leaves for 4 servings) and mince. Trim, peel and finely dice the carrots. Finely dice the celery. Halve and peel the onion; dice half (use whole onion for 4 servings). Peel and mince the garlic.
2. Pat the chicken dry with paper towels. Heat a drizzle of oil in a medium ovenproof pan over medium heat (use a large pan for 4 servings). Add the chicken in a single layer and season with a big pinch of salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes (it will finish cooking later). Transfer the chicken to a plate.
3. Reserve ½ teaspoon of the minced thyme (1 teaspoon for 4 servings). Heat another drizzle of oil in the same pan over medium-high heat. Add the carrots, celery and diced onion; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes. If the veggies brown too quickly, lower the heat. Add the garlic and remaining minced thyme; cook until fragrant, about 30 seconds.
4. Add 2 tablespoons of butter (4 tablespoons for 4 servings) to the pan. Once melted, stir in the flour and cook for 1 minute. Pour in 1¼ cups water (1¾ cups for 4 servings), the stock concentrates, salt and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off the heat. Stir in the cream cheese until melted, then stir in the chicken. Season with salt and pepper. If the filling is too thick, add a splash of water. If your pan is not ovenproof, transfer the filling to an 8×8-inch baking dish (13×9-inch for 4 servings).
5. Place 1 tablespoon of butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Remove the biscuits from the package and peel each biscuit apart at the center to create two thinner rounds. For a crispier topping, cut the biscuits into quarters instead. Arrange the biscuits evenly over the filling. Brush with the melted butter and sprinkle with the reserved minced thyme.
6. Bake on the top rack until the biscuits are golden brown and the chicken is cooked through, 12-15 minutes. Let the pot pie cool for at least 5 minutes before serving. Spoon into shallow bowls 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.

Can I make this pot pie ahead of time?

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

What can I use instead of buttermilk biscuits?

You can use any refrigerated biscuit dough or make your own from scratch. For a gluten-free option, use gluten-free biscuits.