Creamy Chicken Pot Pie
Includes recyclable aluminum tray
Who has time to make homemade crust on a weeknight? Not us! Enter: biscuit dough. Layer the dough over a cozy mix of tender precooked chicken, peas, corn, and cream sauce in our convenient oven-ready tray, then bake for a golden-brown topping. The result is a hearty dinner that’s easy as pie to make.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Buttermilk Biscuits
(Contains Wheat)
1 unit
Oven-Ready Aluminum Trays
8 ounce
Sous Vide Chopped Chicken
4 ounce
Cream Sauce Base
(Contains Milk)
1 teaspoon
Garlic Powder
4 ounce
Peas
1 unit
Chicken Stock Concentrate
1 tablespoon
Cornstarch
1 unit
Corn
Not included in your delivery
Pepper
Butter
(Contains Milk)
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 375 degrees. • Drain corn. Place 1 TBSP butter (2 TBSP for 4 servings) in a small bowl and bring to room temperature. • In a separate small microwave-safe bowl, whisk together cream sauce base and cornstarch. Microwave until bubbling, 45-60 seconds. Carefully remove from microwave and whisk to combine.
• In oven-ready tray, using your hands, break up chicken into pieces. Stir in corn, peas, cornstarch mixture, stock concentrate, garlic powder, 1⁄2 tsp sugar, and pepper until thoroughly combined. (For 4 servings, divide everything between two trays, using 1⁄2 tsp sugar for each tray.) • Remove biscuits from package. Peel apart each biscuit at the center to create two thinner biscuits; slightly flatten each round using your hands. Evenly top filling with biscuit rounds.
• Bake, uncovered, on middle rack until biscuits are golden brown and filling is bubbling, 30-35 minutes. (TIP: Carefully check bottoms of biscuits for doneness.) (For 4 servings, bake two trays side by side on middle rack.) • Once pot pie is done, brush biscuits with softened butter.
• Let pot pie cool at least 5 minutes. Divide between bowls and serve.
Poultry is fully cooked when internal temperature reaches 165°.
