Chicken & Biscuit Pot Pie with Carrots, Celery & Fresh Thyme

Step 1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Strip half the thyme leaves from stems (all the leaves for 4 servings); mince leaves. Trim, peel, and finely dice carrots. Finely dice celery. Halve and peel onion; dice half the onion (whole onion for 4). Peel and mince garlic.

Step 2

• 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.

Step 3

• Reserve ½ tsp minced thyme (you’ll use it in step 5). (For 4 servings, reserve 1 tsp minced thyme.) • 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 remaining minced thyme; cook until fragrant, 30 seconds.

Step 4

• Add 2 TBSP butter (4 TBSP for 4 servings) to pan with veggies. Once melted, stir in flour; cook for 1 minute. • Pour in 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 after stirring in chicken.

Step 5

• 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. 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 and sprinkle with reserved minced thyme. • Bake on top rack until biscuits are golden brown and chicken is cooked through, 12-15 minutes.

Step 6

• Let pot pie cool at least 5 minutes before serving. Spoon into shallow bowls or plates and serve.