Meal Kit
Chicken & Apple "Pot Pie"
with cheddar herb biscuits
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Fuji Apple
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4 oz. Buttermilk Biscuit Mix
- 1 Shallot
- 1 Celery Stalk
-
1 oz. Shredded White Cheddar Cheese
- 2 tsp. Chicken Broth Concentrate
- 2 Garlic Cloves
- 1½ tsp. Cornstarch
- 1 Rosemary Sprig
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)
-
Calories640
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Carbohydrates63g
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Net Carbs60g
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Fat25g
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Protein45g
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Sodium1710mg
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
1/4" dice celery
thinly slice shallotmince garlicstem and mince rosemary1/2" dice applecombine cornstarch, base, and 1/2 cup cold water -
2 make biscuit
bowl
biscuit mix and 1/2 cup watermed oven-safe pan with cooking spray pour batter into pan, sprinkle cheese on topplace in 425 oven, 8-12 minutes until golden brown -
3 cook chicken
med NS pan, med-high heat, 1 tsp oil
add chicken and cook until browned and temp, 5-7 minutesremove to plate -
4 start stew
same pan, med-high heat, 2 tsp oil
add celery, apple, shallot and garlic, cook until slightly tender, 3-4 minutesadd cornstarch mixture, bring to boil and cover, cook until tender, 3 minutes -
5 finish stew
add chicken and rosemary, bring to boil and remove from heat
top with cheddar biscuit and serve
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