Step 1

• Adjust rack to top position andpreheat oven to 425 degrees. Washand dry all produce.• Trim, peel, and finely dice carrots. Finelydice celery. Halve, peel, and dice halfthe onion. Peel and mince garlic. Striphalf the thyme leaves from stems;mince leaves.• 4 SERVINGS: Dice whole onion. Minceall the thyme leaves.

Step 2

• Pat chicken* dry with paper towels.• Heat a drizzle of oil in a medium,preferably ovenproof, pan overmedium heat. Add chicken in asingle layer; season with a big pinchof both salt and pepper. Cook,stirring occasionally, until browned allover, 3-5 minutes (it’ll finish cookingin step 5).• Transfer to a plate.• 4 SERVINGS: Use a large, preferablyovenproof, pan.

Step 3

• Reserve ½ tsp minced thyme (you’ll useit in step 5).• Heat a drizzle of oil in pan used forchicken over medium-high heat. Addcarrots, celery, and diced onion; seasonwith salt and pepper. Cook, stirring, untilveggies are softened, 5-7 minutes.• Add garlic and remaining mincedthyme; cook until fragrant, 30 seconds.• 4 SERVINGS: Reserve 1 tsp minced thyme.• TIP: Lower heat if veggies begin tobrown too quickly.

Step 4

• Add 2 TBSP butter to pan withveggies. Once melted, stir in flour;cook for 1 minute.• Pour in 1¼ cups water, stockconcentrate, salt, and pepper. Bringto a boil and cook until thickened,3-5 minutes. Turn off heat.• Stir in cream cheese until melted, thenstir in chicken. Season with salt andpepper.• 4 SERVINGS: Use 4 TBSP butter and1¾ cups water.• TIP: If filling is too thick, stir in anothersplash of water. If your pan isn’t ovenproof,transfer filling to an 8-by-8-inch bakingdish (13-by-9-inch baking dish for 4servings) 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.• 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.