Homestyle Chicken & Biscuit Pot Pie
with Chicken Thighs, 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 diced chicken thighs 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
2.5 ounce
Celery
1 unit
Onion
1 clove
Garlic
1 teaspoon
Dried Thyme
10 ounce
Diced Chicken Thighs
2 tablespoon
Flour
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
6 ounce
Buttermilk Biscuits
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
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 (use a large pan for 4 servings) over medium heat. 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 dried 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, stirring occasionally, until thickened, 3-5 minutes. Turn off heat. • Stir in cream cheese until melted, then stir in chicken (stir in another splash of water if filling is too thick). Season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer filling to an 8-by-8- inch baking dish (13-by-9-inch for 4).
• 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 biscuits. • 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. Divide between shallow bowls or plates and serve.
Chicken is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many love this comforting dish, though some find it bland and suggest adding extra herbs, garlic, or seasonings for richer taste.
- Ease of prep: Lots of veggie chopping makes this more time-consuming than expected, but the cooking process itself is straightforward.
- Suggestions: Cook biscuits separately or flip them halfway to avoid soggy bottoms; add frozen peas, corn, or potatoes for heartier filling.
- Portions: Too many biscuits for the amount of filling — consider using fewer biscuits or doubling the sauce and vegetables.
- Protein preference: Many prefer swapping dark meat chicken for white meat or chicken breast to avoid fatty, gristly pieces.
Reviews from our home cooks
Delicious. I made a recipe like this previously but the fresh carrots and celery stepped it up. Also, splitting the biscuits in half made them cook so much more evenly.
We really like this pot pie recipe with the biscuits as the pie part. After the prep part, it was fairly easy to prepare. The taste was just right.
I'm not a big fan of carrots--they taste like dirt BUT if I shred them instead of cut them into rounds, the dish tastes better so that's what I did. The chicken and biscuit pot pie was delish and made for a great winter comfort food meal.
It took time to dice all of the vegetables. But the meal was delicious - the chicken, carrots, celery, filling, and biscuits.
Very tasty chicken pot pie. I loved the idea of splitting the biscuits to make the topping a little crunchy.
This was a big, hearty meal! I added some frozen peas and cut the biscuits in half to cover the top. It was so much better than any frozen pot pie. I had no idea that I could make my own so easily lol. I liked the dark meat chicken in this. I think that made it more flavorful. The gravy was simple and easy to make for the filling. This came together quicker than I thought it would! Loved this comforting meal.
I added a couple more celery stalks and carrots just a little bit more flour and water. I cut biscuits in fourths and sprinkled the remaining thyme on them. The recipe turned out amazing!!!!
The Chicken and Biscuit was similar to my homemade chicken pot pie. The biscuits made a unique different texture from the pie crust topping .... In a delicious way. I was curious about the absence of a can of cream soup but I now have a new favorite. Sooo good.
This pot pie recipe falls a bit flat. Partly because of the biscuits (pillsbury has a very fake taste to it), but also because there's only 1 spice in it. It really could use a mixture of rosemary and thyme, maybe even a dash of hot sauce just to tie things together.
I have made similar dishes in the past, this is a solid pot pie recipe. I found the splitting of the biscuits to be very useful in getting them cooked through. I'll use this skill in other biscuit topping recipes
