Meal Kit

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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Shredded White Cheddar Cheese
  • 1½ tsp. Cornstarch
  • 1 Celery Stalk
  • 1 Shallot
  • 1 Rosemary
  • Info
    4 oz. Buttermilk Biscuit Mix
  • 1 Fuji Apple
  • 2 tsp. Chicken Broth Concentrate
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1


    ¼" dice celery thinly slice shallot mince garlic stem and mince rosemary ½" dice apple combine cornstarch, base, and ½ cup cold water

  2. 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

  3. 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

  4. 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

  5. 5

    finish stew

    add chicken and rosemary, bring to boil and remove from heat top with cheddar biscuit and serve

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