Creamy Garlic Chicken and Cheddar Biscuit Pie with Carrots and Celery
serves 4 at $4.99 per serving
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 4)
- 24 oz. Diced Chicken Tenderloin
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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 Clove
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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Calories750
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Carbohydrates61g
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Net Carbs58g
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Fat33g
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Protein53g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 the Ingredients
Peel, trim, and cut carrot into 1/4" dice.
Trim ends off celery and cut into 1/4" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.Carefully drain liquid from chicken package (do not pat dry). -
2 Start the Filling
Place a large non-stick pan over medium heat and add 4 tsp. olive oil.
Add chicken, carrot, celery, white portions of green onions, and garlic to hot pan. Stir often, breaking up meat, until browned and chicken reaches a minimum internal temperature of 165 degrees and vegetables are tender, 6-8 minutes. -
3 Finish the Filling
Stirring constantly, slowly add 3 Tbsp. flour (not included in your box) to chicken. Stir constantly until dissolved, 1 minute.
Add 1 cup water, 1 cup milk (not included in your box), garlic pepper, chicken broth concentrate, 1/4 tsp. salt, and a pinch of pepper to pan.Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes.Remove from burner and stir in half the sour cream (reserve remaining for garnish).Transfer mixture 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 Make the 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 half the cheese (reserve remaining for garnish).[PIC: casserole dish with spoonfuls of dough and cheese - half the cheese reserved on the side] -
5 Finish the Dish
Bake in hot oven until filling is warmed through and biscuit crust is golden brown, 15-20 minutes.
Plate dish as pictured on front of card, topping with remaining sour cream, green portions of green onions, and remaining cheese. Bon appétit!
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