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.
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 hot pan until dissolved.
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. Bring to a simmer.
Once simmering, stir occasionally until thickened slightly, 1-2 minutes.
Remove from burner. Stir in half the sour cream (reserve remaining for garnish) until combined.
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.
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. Don’t worry if biscuit dough doesn’t cover filling completely.
Sprinkle evenly with half the cheese (reserve remaining for garnish).
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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