Homestyle Chicken & Biscuit Pot Pie
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Homestyle Chicken & Biscuit Pot Pie

Homestyle Chicken & Biscuit Pot Pie

with Chicken Thighs, Carrots & Celery

We get very few opportunities to have pie for dinner, which is why we jump at every chance to dig into a chicken pot pie. The only problem: Who has time to make a homemade crust on a weeknight? Enter: biscuit dough, a rich, flaky, time-saving dinner hack. We layer the dough over a creamy filling of diced chicken thighs and sautéed garlic and veggies, then swipe with melted butter. It’s baked until the filling is steamy and the crust is perfectly golden-brown for a comforting dinner that’s easy as—what else?—pie!

Allergens:
Wheat
Milk

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

Total Time50 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

6 ounce

Carrots

2.5 ounce

Celery

1 unit

Onion

1 clove

Garlic

1 teaspoon

Dried Thyme

10 ounce

Diced Chicken Thighs

2 tablespoon

Flour

(Contains Wheat)

2 unit

Chicken Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

6 ounce

Buttermilk Biscuits

(Contains Wheat)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

3 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories760 kcal
Fat43 g
Saturated Fat19 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber3 g
Protein36 g
Cholesterol190 mg
Sodium1340 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

Peeler
Medium Pan
Paper Towel
Small Bowl

Instructions

Prep
1

• 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.

Cook Chicken
2

• 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.

Cook Veggies
3

• 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.

Make Filling
4

• 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).

Add Biscuits & Bake
5

• 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.

Serve
6

• 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.