Creamy Garlic Chicken and Cheddar Biscuit Pie with Carrots and Celery
serves 4 at $4.99 per serving
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 4)
- 24 oz. Diced Boneless Skinless Chicken Breasts
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8 oz. Buttermilk Biscuit Mix
- 8 oz. Carrot
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8 fl. oz. 2% Milk
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4 oz. Sour Cream
- 2 Celery Stalk
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2 oz. Shredded Cheddar Cheese
- 4 Green Onion
- 4 tsp. Chicken Broth Concentrate
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3 Tbsp. All-Purpose Flour
- 2 tsp. Garlic Pepper
- 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.
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Nutrition (per serving)
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Calories760
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Carbohydrates62g
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Net Carbs60g
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Fat35g
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Protein49g
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Sodium2040mg
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
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1 Prepare ingedients
Preheat oven to 425 degrees.
Peel, trim, and cut carrot into 1/4" dice, only need 1.5 cup.Trim ends off celery and cut into 1/4" diceTrim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic -
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 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 CHEDDAR BISCUIT CRUST
In a mixing bowl, combine biscuit mix and 2/3 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 1/2 of the cheddar cheese. -
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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