Homestyle Chicken & Biscuit Pot Pie
with Pillsbury™️ Buttermilk Southern Homestyle Biscuits, Carrots & Celery
- Wheat
- Milk
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 dough, a rich, flaky, time-saving dinner hack. We layer the dough over a creamy filling of chicken breast strips and sautéed garlic and veggies, then swipe with melted butter. 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
Carrots
1 unit
Yellow Onion
1 teaspoon
Dried Thyme
2 tablespoon
Flour
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
2.5 ounce
Celery
1 clove
Garlic
10 ounce
Chicken Breast Strips
2 unit
Chicken Stock Concentrate
6 ounce
Pillsbury™ Buttermilk Southern Homestyle Biscuits
(Contains: Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. 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.
• 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.
• 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 half the thyme (all for 4 servings); cook until fragrant, 30 seconds.
• Add 2 TBSP butter (4 TBSP for 4 servings) to 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. 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.
• Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. • Remove Pillsbury™ Buttermilk Southern Homestyle Biscuits from package; peel apart each biscuit at the center to create two thinner biscuits. TIP: For a crispier topping, cut the biscuits into quarters instead of peeling them apart. • 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.
• Let pot pie cool at least 5 minutes before serving. Spoon into shallow bowls or plates and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the comforting, homestyle taste; some found it needed more seasoning or vegetables for depth 🍲.
- Ease of prep: Quick and simple for most, though some felt veggie chopping took longer than expected.
- Suggestions: Consider adding peas, potatoes, or mushrooms; adjust salt to taste and use less thyme if desired.
- Portions: Several wanted more filling compared to biscuits; using a smaller pan could help balance the ratio.
- Leftovers: Biscuits don't reheat well, but the filling keeps nicely for next-day lunches.
Reviews from our home cooks
This recipe was amazing. The chicken pot pie was phenomenal. Made me feel like a home-cooked chef. I definitely recommend to buy the cast-iron skillet if you don't already have one.
One of the best pot pie recipes we've made ourselves - great flavor, love the biscuit topping.
Family Favorite!! Combo of Celery, Onion, Carrot w Chicken flavor addition makes a Pot Pie as good as Mom's from my childhood memories!
I am not a canned biscuit fan, but my family really liked this and liked the "sauce" drizzled over the biscuits. The thyme made the real difference in the flavor from a regular chicken pot pie.
The recipe needs more vegetables and the chicken stock for some reason was sweet. The cook time was weird on the filling of the pot pie before if I followed a 100% I would have had mush.
My husband liked this better than my original chicken pot pie recipe, I added some mixed vegetables.
Delicious! My notes: cut cooked chicken into smaller bite sizes, ad a bit more flour to chicken concentrate, add extra cream cheese, shred the carrot, could be cooked in a bottom pie crust, biscuits cooked in 11 minutes
We really liked the flavor of the chicken and biscuit pot pie, but would like there to be more of the filler. If I made it on my own, I would double the filler.
I love chicken pot pie, so this one was really special for me, and a nice twist. I was too in a hurry to eat it and burned myself, but I thought it was fantastic.
Delicious! Had the turkey pot pie a couple months ago and did prefer the texture of the ground turkey better than the chicken. I put dried thyme I had on hand to top the biscuits with; curious why this wasn't added to this recipe like it was in the turkey pot pie. Corn would have also been a fabulous addition.
