Cozy Chicken Pot Pie & Biscuits Bar
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Cozy Chicken Pot Pie & Biscuits Bar

Cozy Chicken Pot Pie & Biscuits Bar

One recipe–endless ways to enjoy!

This homey customizable chicken pot pie bar will delight the whole table! In a quick 35 minutes, you’ll set out chicken pot pie filling packed with dark meat chicken and potatoes in a creamy sauce, plus warm, flaky biscuits brushed with garlic-herb butter. Pair that with sweet roasted carrots and lemony green beans for everyone to build their own perfect plate. Order mushrooms and/or broccoli for extra veggies on the table.

Tags:
New
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

6 ounce

Carrots

12 ounce

Potatoes

2 clove

Garlic

1 unit

Lemon

6 ounce

Green Beans

1 teaspoon

Dried Thyme

6 ounce

Buttermilk Biscuits

(Contains Wheat)

10 ounce

Diced Skinless Dark Meat Chicken

1 tablespoon

Flour

(Contains Wheat)

1 ounce

Mirepoix Paste

½ ounce

Vidalia Onion Paste

1 unit

Chicken Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains Milk)

Cooking Spray

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Nutrition Values

/ per serving
Calories1010 kcal
Fat54 g
Saturated Fat23 g
Carbohydrate97 g
Sugar18 g
Dietary Fiber9 g
Protein40 g
Cholesterol195 mg
Sodium1690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Peeler
Baking Sheet
Zester
Large Bowl
Plastic Wrap
Large Pan
Whisk

Instructions

Prep & Roast Carrots
1

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. • Toss carrots on a baking sheet with a large drizzle of oil (for easier clean up, line sheet with foil!). Season with salt and pepper. Roast on top rack until browned, 13 minutes. (You’ll add more to the sheet then.) • Meanwhile, dice potatoes into 1⁄2-inch pieces. Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon.

Cook Potatoes & Green Beans
2

• Place potatoes in a large microwave-safe bowl. Season with pepper. Cover with plastic wrap and microwave until potatoes are tender, 5-7 minutes. Set aside. • Once carrots have roasted 13 minutes, remove baking sheet from oven. Carefully push carrots to one side of baking sheet. Toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper. Return to oven and roast on top rack until veggies are browned and tender, 10-12 minutes.

Bake Biscuits
3

• Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds; add half the garlic, half the thyme, and a pinch of salt. Stir to combine. • Coat a second baking sheet with nonstick cooking spray. • Remove biscuits from package; separate biscuits. Place at least two inches apart on prepared baking sheet. Brush with garlic- herb butter. Bake on middle rack until golden, 8-11 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

Cook Chicken
4

• Meanwhile, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and remaining thyme in a single layer. Season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate.

Make Pot Pie Filling
5

• Reduce heat to medium low. Add 2 TBSP butter (4 TBSP for 4 servings) and remaining garlic. Cook, stirring, until fragrant, 30-60 seconds. • Whisk in flour and cook, whisking, until lightly browned, 1 minute. • Whisk in 11⁄4 cups water (13⁄4 cups for 4), mirepoix paste, Vidalia onion paste, and stock concentrate. Cook, stirring occasionally, until thickened, 5-7 minutes more. Turn off heat. • Stir in cream cheese until melted. Transfer chicken and potatoes to pan; stir to coat. TIP: If filling seems too thick, stir in another splash of water.

Finish Green Beans
6

• Transfer green beans to a serving bowl. Toss with lemon zest and juice from one lemon wedge (two wedges for 4 servings).

Serve
7

• Serve biscuits, chicken pot pie filling, green beans, carrots, and remaining lemon wedges family style and let everyone build their own plate.

Chicken is fully cooked when internal temperature reaches 165°.