Chicken & Apple "Pot Pie"
with cheddar herb biscuits
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
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1 oz. Shredded White Cheddar Cheese
- 1½ tsp. Cornstarch
- 1 Celery Stalk
- 1 Shallot
- 1 Rosemary
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4 oz. Buttermilk Biscuit Mix
- 1 Fuji Apple
- 2 tsp. Chicken Base
- 2 Garlic Cloves
- 13 oz. Boneless Skinless Chicken Breasts
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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Calories645
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Carbohydrates62g
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Fat25g
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Protein45g
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Sodium1702mg
Recipe Steps
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 prep
¼" dice celery thinly slice shallot mince garlic stem and mince rosemary ½" dice apple combine cornstarch, base, and ½ cup cold water
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2 make biscuit
bowl biscuit mix and ½ cup water med oven-safe pan with cooking spray pour batter into pan, sprinkle cheese on top place in 425 oven, 8-12 minutes until golden brown
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3 cook chicken
med NS pan, med-high heat, 1 tsp oil add chicken and cook until browned and temp, 5-7 minutes remove to plate
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4 start stew
same pan, med-high heat, 2 tsp oil add celery, apple, shallot and garlic, cook until slightly tender, 3-4 minutes add cornstarch mixture, bring to boil and cover, cook until tender, 3 minutes
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5 finish stew
add chicken and rosemary, bring to boil and remove from heat top with cheddar biscuit and serve
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