Oven-Ready
Family
Cheesy Biscuit Chicken Pot Pie
with peas and carrots
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 8 fl. oz. Cream Sauce Base
- 8 oz. Carrot & Celery Blend
- 8 oz. Buttermilk Biscuit Mix
- 3 oz. Frozen Peas
- 2 oz. Shredded Cheddar Cheese
- 4 tsp. Chicken Broth Concentrate
- 1 tsp. Rotisserie Chicken Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories620
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Carbohydrates43g
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Net Carbs40g
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Fat32g
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Protein39g
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Sodium1850mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Bake the Vegetables and Chicken
Pat chicken dry.
Evenly divide chicken, carrot and celery blend, 1 Tbsp. olive oil, rotisserie chicken seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper between both provided trays. Stir to combine and spread into an even layer.Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.After 20-25 minutes, carefully remove from oven and drain any excess liquid. Trays will be hot! Use caution. -
2 Add the Sauce
Stir 1 Tbsp. biscuit mix (reserve remaining for topping) and 2 Tbsp. water into each tray until combined.
Evenly divide cream base, chicken base, and peas between trays. Stir to combine and spread into an even layer. -
3 Add Biscuit Batter and Finish Meal
In a mixing bowl, combine remaining biscuit mix and 1/2 cup water. Stir until a thick and tacky dough forms.
Evenly top each tray with 4 dollops of batter, then cheese.Bake uncovered in hot oven until biscuits are golden-brown and firm, 14-16 minutes.After 14-16 minutes, carefully remove from oven. Bon appétit!
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