Creamy Garlic Chicken and Cheddar Biscuit Pie with Carrots and Celery
serves 4 at $4.99 per serving
Prep & Cook Time:50-60 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
You Will Need
Small Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" dice.
Trim ends off celery and cut into ¼" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Carefully drain liquid from chicken package (do not pat dry).
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.
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, ¼ 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.
Make the 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 half the cheese (reserve remaining for garnish).
[PIC: casserole dish with spoonfuls of dough and cheese - half the cheese reserved on the side]
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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