Easy Chicken and Biscuit Pot Pie with Carrots and Celery

There’s nothing quite like a warm, comforting pot pie on a chilly evening. But making a from-scratch pie crust can be a hassle. That’s where this clever recipe comes in: we use flaky buttermilk biscuits as the topping, saving time without sacrificing flavor. The filling is a rich, creamy mixture of diced dark meat chicken, sautéed carrots, celery and onion, all seasoned with thyme and garlic.

Simply layer the biscuit dough over the filling, brush with melted butter and bake until golden and bubbly. The result is a hearty, satisfying meal that tastes like it took hours to make. Serve it straight from the oven for a dinner that’s as easy as it is delicious.

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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

10 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 the same pan 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 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), 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 (add another splash of water if filling is too thick). Season with salt and pepper. (If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish; use 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 chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat adds more moisture and flavor. If using breast, be careful not to overcook it.

Can I make this pot pie ahead of time?

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

What if I don't have an ovenproof pan?

Simply transfer the filling to a baking dish (8×8-inch for 2 servings, 13×9-inch for 4) before topping with biscuits and baking.