Homestyle Chicken & Biscuit Pot Pie
with Carrots, Celery & Fresh Thyme
- Milk
- Wheat
We get very few opportunities to have pie for dinner"https://www.hellofresh.com/eat/dinner-delivery-service'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!
Ingredients
6 ounce
Carrot
¼ ounce
Thyme
10 ounce
Chopped Chicken Breast
1 unit
Onion
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 clove
Garlic
2 tablespoon
Flour
(Contains: Wheat)
2.5 ounce
Celery
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. 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; mince leaves. • 4 SERVINGS: Dice whole onion. Mince all the thyme leaves.
• Pat chicken* dry with paper towels. • Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat. 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’ll finish cooking in step 5). • Transfer to a plate. • 4 SERVINGS: Use a large, preferably ovenproof, pan.
• Reserve ½ tsp minced thyme (you’ll use it in step 5). • 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. • Add garlic and remaining minced thyme; cook until fragrant, 30 seconds. • 4 SERVINGS: Reserve 1 tsp minced thyme. • TIP: Lower heat if veggies begin to brown too quickly.
• Add 2 TBSP butter to pan with veggies. Once melted, stir in flour; cook for 1 minute. • Pour in 1¼ cups water, stock concentrate, 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. • 4 SERVINGS: Use 4 TBSP butter and 1¾ cups water. • 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 baking dish for 4 servings) after stirring in chicken.
• 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. • 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the comforting, homestyle taste; some found it a bit bland and suggested adding extra herbs or seasoning.
- Ease of prep: While delicious, several noted it was time-consuming to make, especially all the vegetable chopping.
- Suggestions: Consider adding potatoes, peas, or mushrooms for more substance; some preferred chicken chunks over ground turkey.
- Leftovers: Reheats well the next day, with many enjoying it as tasty leftovers.
- Biscuits: Some loved the biscuit topping; others found it soggy on the bottom and suggested baking separately.
Reviews from our home cooks
The flavor of the inside of the pot pie was delicious. We would recommend not mincing the carrots or add something else (maybe some green beans or peas) to give it a little more texture. The biscuits did not cook well at all. The tops were perfect, and we really liked the extra thyme on top of them but the layers underneath never cooked at all. We would cook this again but will have to cook biscuits first and then add them to the top for the last few minutes.
Very good, but beware of adding too much salt! The thyme was amazing in this recipe and the pot pie was very easy to prepare.
Ridiculously underrated! I don't normally like chicken pot pie, but this recipe is soooooo freaking delicious! The biscuit topping and use of thyme is what makes it so perfect!
A little more time consuming but the flavor is amazing. I love how I don't have to buy huge quantities of ingredients to make a home style pot pie- and it's delicious!
This was a very rich and thick pot pie recipe and was perfect on a cold rainy Sunday. The fresh Thyme made is the best.
This was really good and nifty way to make pot pie. Cons - it takes a whole lotta time to cut the carrots that small. I would like to make this again but with homemade biscuits instead of the pre-made.
The biscuits are a different twist to this pot pie. The thyme is so fragrant. Delicious!
Chicken & Biscuit Pot Pie was such a fun twist on a long standing family favorite - Pot Pie! This was so easy to make, especially with all the great ingredients delivered to my door by Hello Fresh! Hello, Yum!!!
This was so good and the Biscuits just were the perfect ingredient for this pot pie. The flavors were so good
Very good and easy recipe to follow, but it was a little carrot heavy. The celery we received had already started to go bad, so I could only use about half of it. I would recommend more vegetables to help balance the carrots, but the sauce with thyme gave a comfort food updated flavor. This is a recipe we will definitely make again since everyone enjoyed it, which included two teenagers.
