Flaky Biscuit Chicken Pot Pie with Carrots and Celery

There’s nothing quite like a warm, hearty chicken pot pie to soothe the soul. But making a from-scratch crust on a busy weeknight? That’s a challenge. Enter this clever twist: we swap the traditional pastry for flaky buttermilk biscuits. The result is a rich, creamy filling loaded with tender chicken, sweet carrots and crisp celery, all crowned with golden, buttery biscuits that bake up perfectly in the oven.

This dish comes together quickly in one pan (or a baking dish if your skillet isn’t ovenproof), making it ideal for a comforting family dinner. The filling is thickened with a touch of flour and cream cheese for extra richness, while dried thyme adds a subtle herbal note. Serve it straight from the oven for a meal that’s as easy as it is delicious.

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Ingredients

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried 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 Pillsbury™ Buttermilk Southern Homestyle BiscuitsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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. Pat chicken dry with paper towels. Heat a drizzle of oil in a medium ovenproof pan 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 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. Add garlic and half the 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 until thickened, 3-5 minutes. Turn off heat. Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper. If filling is too thick, stir in another splash of water. If your pan is not ovenproof, transfer filling to an 8-by-8-inch baking dish (13-by-9-inch for 4).
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. Spoon into shallow bowls or plates.

Recipe Tips

FAQ

Can I use frozen mixed vegetables instead of fresh?

Yes, you can substitute frozen peas and carrots or a mixed vegetable blend. Add them frozen in step 3 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. 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?

No problem! Cook the filling in any skillet, then transfer it to a baking dish before topping with biscuits and baking.