Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and finely dice carrots. Finely dice 2½ oz of celery. Halve, peel, and dice half the onion (or whole for 4 servings). Peel and mince 1 clove of garlic (or 2 cloves for 4 servings).

Open package of 10 oz diced skinless dark meat chicken (or 20 oz for 4 servings) and drain any excess liquid. Heat a drizzle of cooking oil in a medium, preferably ovenproof, pan (large 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 cooking oil in the 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. Add garlic and ½ tsp dried thyme (or 1 tsp for 4 servings), cook until fragrant, about 30 seconds.

Add 2 TBSP butter (or 4 TBSP for 4 servings) to pan with veggies. Once melted, stir in flour, cook for 1 minute. Add 1¼ cups water (or 1¾ cups for 4 servings), chicken stock concentrates, salt, and pepper. Bring to a boil and cook, stirring occasionally, until thickened, 3-5 minutes. Turn off heat. Stir in 2 TBSP cream cheese (or 4 TBSP), until melted, then stir in chicken (add a 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, or 13-by-9-inch for 4 servings).

Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, about 30 seconds. Remove 6 oz buttermilk biscuits (or 12 oz for 4 servings) 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.