Homestyle Chicken and Biscuit Pot Pie

A cozy, savory chicken pot pie with a rich, creamy filling, topped with golden, flaky biscuits that bake up crisp on the outside and tender inside.

Ingredients

  • 12 oz carrots
  • 2.5 oz celery
  • 1 onion
  • 2 cloves garlic
  • 1 tsp dried thyme
  • 20 oz diced chicken thighs
  • 5 Tbsp butter, divided
  • 4 Tbsp flour
  • 2-1/2 Tbsp Chicken Better Than Bouillon
  • 4 Tbsp cream cheese
  • 12 oz buttermilk biscuits

Directions

  1. Adjust rack to top position and preheat oven to 425°.
  2. Trim, peel, and finely dice carrots. Finely dice celery. Halve, peel, and dice onion. Peel and mince garlic
  3. Pat chicken dry with paper towels. Heat a drizzle of oil in a large, preferably ovenproof, pan 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. Transfer chicken to a plate.
  4. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots, celery, and diced onion. Seaon with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes. Lower heat if veggies begin to brown to quickly.