Value Meal

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

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 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)

  • 24 oz. Diced Chicken Tenderloin
  • 8 oz. Carrot
  • 8 fl. oz. 2% Milk
  • Info
    8 oz. Buttermilk Biscuit Mix
  • Info
    4 oz. Sour Cream
  • 2 Celery Stalk
  • 4 Green Onion
  • Info
    2 oz. Shredded Cheddar Cheese
  • 4 tsp. Chicken Broth Concentrate
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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. 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. 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. 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. 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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