Chicken & Biscuit Pot Pie
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Chicken & Biscuit Pot Pie

Chicken & Biscuit Pot Pie

with Carrots, Celery & Fresh Thyme

We get very few opportunities to have pie for dinner, which is why we jump at every chance to dig into a chicken pot pie. The only problem: Who has time to make a homemade crust on a weeknight? Enter: biscuit crust, a rich, flaky, time-saving dinner hack. We layer the dough over a creamy filling of chicken breast strips, fresh thyme, and sautéed garlic and veggies, then swipe with melted butter and sprinkle with more thyme. It’s baked until the filling is steamy and the crust is perfectly golden-brown for a comforting dinner that’s easy as—what else?—pie!

One Pan

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time10 minutes


serving amount

6 ounce


1 unit

Yellow Onion

¼ ounce


2 tablespoon


(Contains Wheat)

2 tablespoon

Cream Cheese

(Contains Milk)

2.5 ounce


1 clove


10 ounce

Chicken Breast Strips

2 unit

Chicken Stock Concentrate

6 ounce

Buttermilk Biscuits

(Contains Wheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories780 kcal
Fat45 g
Saturated Fat21 g
Carbohydrate62 g
Sugar13 g
Dietary Fiber4 g
Protein37 g
Cholesterol160 mg
Sodium1400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Paper Towel
Small Bowl



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Strip half the thyme leaves from stems (all the leaves for 4 servings); mince leaves. Trim, peel, and finely dice carrots. Finely dice celery. Halve and peel onion; dice half the onion (whole onion for 4). Peel and mince garlic.

Cook Chicken

• 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 salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes (it’ll finish cooking in step 5). • Transfer chicken to a plate.

Cook Veggies

• Reserve ½ tsp minced thyme (you’ll use it in step 5). (For 4 servings, reserve 1 tsp minced thyme.) • Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots, celery, and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes. TIP: Lower heat if veggies begin to brown too quickly. • Add garlic and remaining minced thyme; cook until fragrant, 30 seconds.

Make Filling

• 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. TIP: If filling is too thick, stir in another splash of water. If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish (13-by-9-inch for 4) after stirring in chicken.

Add Biscuits & Bake

• Place 1 TBSP 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 ones. TIP: For a crispier topping, cut the biscuits into quarters instead of peeling them apart. • Evenly top filling with biscuits, then brush with melted butter and sprinkle with reserved minced thyme. • 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 and serve.