Homestyle Shrimp & Biscuit Pot Pie
with Carrot, Celery & Creamy Sauce
- Wheat
- Milk
- Shellfish
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 dark meat chicken 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
Buttermilk Biscuits
(Contains: Wheat)
6 ounce
Carrot
½ unit
Onion
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
10 ounce
Shrimp
(Contains: Shellfish)
½ teaspoon
Dried Thyme
1 clove
Garlic
2 tablespoon
Flour
(Contains: Wheat)
2.5 ounce
Celery
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Rinse shrimp* under cold water, then pat dry with paper towels.
Heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium-high heat. Add shrimp in a single layer; season with a big pinch of salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
Transfer shrimp to a plate.
Open package of chicken* and drain off any excess liquid.
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.
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 shrimp (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 shrimp filling with biscuits, then brush with melted butter.
Bake on top rack until biscuits are golden brown and shrimp are cooked through, 12-15 minutes.
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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Some found it mild and suggested adding more spice or zest for extra flavor.
