Homestyle Chicken and Biscuit Pot Pie with Carrots and Thyme

There’s nothing quite like a warm, comforting pot pie on a chilly evening. This version skips the fussy pastry crust and uses flaky buttermilk biscuits instead, making it a perfect weeknight dinner. The creamy filling is loaded with tender chicken breast strips, sweet carrots, crisp celery and fragrant fresh thyme, all baked together until golden and bubbly.

This dish comes together quickly on the stovetop before finishing in the oven. The biscuits are split in half to create a thinner, crispier topping that soaks up just enough of the savory sauce. Serve it straight from the pan for a cozy meal that feels like a 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 Pillsbury™ Buttermilk Southern Homestyle 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. Adjust rack to top position and preheat oven to 425°F. Wash and dry all 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. Strip half the thyme leaves from stems (all the leaves for 4); mince leaves.
2. Pat chicken dry with paper towels. Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat. (For 4 servings, use a large, preferably ovenproof, pan.) Add chicken in a single layer; season with a big pinch of both salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes (it will finish cooking later). Transfer to a plate.
3. Reserve ½ tsp minced thyme (1 tsp for 4 servings). 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. If veggies brown too quickly, lower heat. Add garlic and remaining minced thyme; 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. Pour in 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, add a splash of water. If your pan is not ovenproof, transfer filling to an 8×8-inch baking dish (13×9-inch for 4).
5. Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, about 30 seconds. Remove biscuits from package; peel apart each biscuit at the center to create two thinner ones. (For a crispier topping, cut biscuits into quarters instead.) Evenly top filling with biscuits, then brush with melted butter and sprinkle with reserved minced thyme.
6. Bake on top rack until biscuits are golden brown and chicken is cooked through, 12-15 minutes. 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 when you sauté the fresh vegetables; they will thaw and cook through during baking.

How do I store leftovers?

Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or microwave until warmed through.

Can I make this pot pie gluten-free?

To make it gluten-free, use a gluten-free all-purpose flour blend for the roux and gluten-free biscuits. Ensure your stock concentrate is also gluten-free.