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 ½ onion (use whole onion for 4 servings). Peel and mince 1 clove garlic (use 2 cloves for 4 servings).

Open package of 10 oz diced skinless dark meat chicken (use 20 oz for 4 servings) and drain any excess liquid. 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 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. (Lower heat if veggies begin to brown too quickly.) Add garlic and ½ tsp dried thyme (use all for 4 servings) and cook until fragrant, 30 seconds.

Add 2 TBSP butter (use 4 TBSP for 4 servings) to the pan with veggies. Once melted, stir in 2 TBSP flour (use 4 TBSP for 4 servings), cook for 1 minute. Add 1¼ cups water (use 2½ 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 (use 4 TBSP for 4 servings) until melted, then stir in the cooked chicken (add another splash of water if filling is too thick). Season with salt and pepper. (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 from package (use 12 oz for 4 servings); 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. If you customized your meal, refer to the cooking instructions on the HelloCustom card to modify your recipe.