Homestyle Chicken Pot Pie with Flaky Biscuit Topping

There’s nothing quite like a warm, comforting chicken pot pie. But who has time to make a pie crust on a busy weeknight? This recipe uses flaky, store-bought biscuits as a shortcut topping, giving you all the cozy goodness with half the effort.

We layer tender chicken breast strips, carrots, celery and fresh thyme in a creamy sauce, then top it all with butter-brushed biscuits. Baked until golden and bubbly, this dish is pure comfort food-easy as pie!

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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

10.2 ounce BiscuitsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Wash and dry all produce. Trim, peel and finely dice carrots. Finely dice celery. Halve, peel and dice half the onion. Peel and mince garlic. Strip half the thyme leaves from stems and mince.
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 salt and pepper. Cook, stirring occasionally, until browned, 3-5 minutes (it will finish cooking later). Transfer chicken to a plate.
3. Reserve ½ tsp minced thyme for topping. Heat a drizzle of oil in the same pan over medium-high heat. Add carrots, celery and onion; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes. Add garlic and remaining minced thyme; cook until fragrant, 30 seconds.
4. Add 2 tbsp butter to the pan. Once melted, stir in flour; cook 1 minute. Pour in 1¼ cups water, 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 isn’t ovenproof, transfer filling to an 8×8-inch baking dish.
5. Place 1 tbsp butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Remove biscuits from package; peel each biscuit apart at the center to create two thinner rounds. Evenly top filling with a single layer of biscuits, brush with melted butter and sprinkle with reserved minced thyme. Bake on top rack until biscuits are golden brown and chicken is cooked through, 10-15 minutes.
6. Let pot pie cool at least 5 minutes before serving. Spoon into shallow bowls and enjoy.

Recipe Tips

FAQ

Can I use frozen vegetables?

Fresh vegetables are recommended for the best texture, but you can substitute with frozen diced carrots and celery if needed. Thaw and pat dry before cooking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the biscuits crisp.

Can I make this gluten-free?

Yes, use gluten-free flour for the roux and gluten-free biscuits. Ensure the stock concentrate is also gluten-free.