Step 1

• Adjust rack to top position andpreheat oven to 425 degrees. Washand dry all produce.• Strip half the thyme leaves from stems(all the leaves for 4 servings); minceleaves. Trim, peel, and finely dicecarrots. Finely dice celery. Halve andpeel onion; dice half the onion (wholeonion 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 overmedium heat. (For 4 servings, use alarge, preferably ovenproof, pan.) Addchicken in a single layer; season witha big pinch of salt and pepper. Cook,stirring occasionally, until browned allover, 3-5 minutes (it’ll finish cooking instep 5).• Transfer chicken to a plate.

Step 3

• Reserve ½ tsp minced thyme (you’lluse it in step 5). (For 4 servings, reserve1 tsp minced thyme.)• Heat a drizzle of oil in pan used forchicken over medium-high heat. Addcarrots, celery, and diced onion;season with salt and pepper. Cook,stirring, until veggies are softened,5-7 minutes. TIP: Lower heat if veggiesbegin to brown too quickly.• Add garlic and remaining mincedthyme; cook until fragrant, 30 seconds.

Step 4

• Add 2 TBSP butter (4 TBSP for4 servings) to pan with veggies. Oncemelted, stir in flour; cook for 1 minute.• Pour in 1¼ cups water (1¾ cups for 4),stock concentrates, salt, andpepper. Bring to a boil and cook untilthickened, 3-5 minutes. Turn off heat.• Stir in cream cheese until melted, thenstir in chicken. Season with salt andpepper. TIP: If filling is too thick, stirin another splash of water. If your panisn’t ovenproof, transfer filling to an8-by-8-inch baking dish (13-by-9-inchfor after stirring in chicken.

Step 5

• Place 1 TBSP butter in a smallmicrowave-safe bowl; microwave untilmelted, 30 seconds.• Remove biscuits from package; peelapart each biscuit at the center tocreate two thinner ones. TIP: For acrispier topping, cut the biscuits intoquarters instead of peeling them apart.• Evenly top filling with biscuits, thenbrush with melted butter and sprinklewith reserved minced thyme.• Bake on top rack until biscuits aregolden brown and chicken is cookedthrough, 12-15 minutes.

Step 6

• Let pot pie cool at least 5 minutesbefore serving. Spoon into shallowbowls or plates and serve.