Value Meal

Creamy Garlic Chicken and Cheddar Biscuit Pie with Carrots and Celery

serves 4 at $4.99 per serving

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 4)

  • Info
    4 oz. Sour Cream
  • 4 tsp. Chicken Broth Concentrate
  • 24 oz. Diced Chicken Tenderloin
  • Info
    8 oz. Buttermilk Biscuit Mix
  • 2 tsp. Garlic Pepper
  • Info
    2 oz. Shredded Cheddar Cheese
  • 8 oz. Carrot
  • 2 Celery Stalk
  • 4 Green Onion
  • 3 Tbsp. All-Purpose Flour
  • 8 fl. oz. 2% Milk
  • 2 Garlic Cloves

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
    716
  • Carbohydrates
    52g
  • Fat
    32g
  • Protein
    52g
  • Sodium
    1688mg

Recipe Steps

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
  1. 1

    Prepare ingedients

    Preheat oven to 425 degrees. Peel, trim, and cut carrot into ¼" dice, only need 1½ cup. Trim ends off celery and cut into ¼" dice Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic

  2. 2

    COOK CHICKEN AND VEGETABLES

    Place a medium non-stick pan over medium heat and add 4 tsp. olive oil. Add chicken, carrots, celery, white onion bottoms and minced garlic to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees and vegetables are tender, 6-8 minutes

  3. 3

    MAKE SAUCE

    carefully feather in the flour, making sure to stir as you go to avoid clumbs. cook for 1 minute will stirring. add 1 cup of water, 1 cup of milk, garlic pepper, chicken base, and a pinch of slat and pepper. bring to a simmer and stir until slightly thickened, 1-2 minutes. Stir in half of the sour cream. Transfer filling to prepared casserole dish. For best results, use a 1-quart casserole dish. Place casserole dish on prepared baking sheet to catch any drips.

  4. 4

    CHEDDAR BISCUIT CRUST

    In a mixing bowl, combine biscuit mix and ⅔ cup water. Stir until a sticky dough forms. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Top filling evenly with spoonfuls of dough. Sprinkle evenly with ½ of the cheddar cheese.

  5. 5

    FINISH THE DISH

    Bake in hot oven until crust is golden brown, 15-17 minutes. Plate dish as pictured on front of card, breaking crust evenly for each bowl and toopping with sour cream, green onions and remaining cheddar.. Bon appétit!

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