Oven-Ready
Chicken and Biscuit Pot Pie
easy prep & pan included
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Mirepoix Blend
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4 fl. oz. Cream Sauce Base
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4 oz. Buttermilk Biscuit Mix
- 3 oz. Peas
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2 tsp. Chicken Demi-Glace Concentrate
- ½ tsp. Poultry 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) yOkeyYPm
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Calories680
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Carbohydrates53g
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Net Carbs49g
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Fat31g
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Protein44g
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Sodium1520mg
Recipe Steps
You Will Need
- Pepper
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Remove mirepoix blend from packaging and place in a microwave-safe bowl. Microwave, 2 minutes.Transfer mirepoix blend to provided tray. Add demi-glace, cream base, peas, 1/4 cup water, and a pinch of pepper. Stir to combine. -
2 Add Chicken and Biscuit Topping
In a mixing bowl, combine biscuit mix, 1/2 cup water, and a pinch of pepper.
Pat chicken dry.Top vegetable mixture with chicken and poultry seasoning. Spread biscuit topping evenly over chicken. Don't worry if entire tray isn't covered. -
3 Bake the Dish
Bake uncovered in hot oven until biscuit topping is golden brown and chicken reaches a minimum internal temperature of 165 degrees, 24-28 minutes.
Carefully remove from oven. Bon appétit!
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