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

Pat chicken* dry with paper towels. • 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.

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 half the dried thyme (all for 4 servings); cook until fragrant, 30 seconds.

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 chicken (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 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. Chicken is fully cooked when internal temperature reaches 165º.