Creamy Mushroom and Kale White Cheddar Biscuit Pie

with peas and onions

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
Vegetarian
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 you!
A note about serious food allergies

When Mom used to say “eat your vegetables,” it used to inspire waves of moans, groans, and hiding various green things in napkins. (We hope that asparagus isn't still balled up in there!) But there would be no objection to vegetables done this right, covered in a flaky, buttery biscuit with the secret to a lot of great vegetables: cheese, cheese, and more cheese. Mom won't need to say anything now: These vegetables will fly off the plate, into your mouth, and then the recipe into your heart. (That asparagus from 1987 is long gone, right?)

In Your Box (serves 2)

  • Info
    2 oz. Shredded White Cheddar Cheese
  • 2 oz. Peas
  • 1 Yellow Onion
  • 3 oz. Chopped Kale
  • Info
    2 tsp. Roasted Garlic Peppercorn Rub
  • Info
    2 oz. Light Cream Cheese
  • Info
    4 oz. Buttermilk Biscuit Mix
  • 4 tsp. Mirepoix Base
  • 10 oz. Cremini Mushrooms

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
    560
  • Carbohydrates
    69g
  • Fat
    27g
  • Protein
    19g
  • Sodium
    1741mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Oven-Safe Casserole Dish
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ¼" dice. Quarter mushrooms.

  • 2

    Start the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until starting to brown, 4-6 minutes. Add onions and kale. Stir occasionally until kale wilts and onions soften, 4-6 minutes.

  • 3

    Finish the Filling

    Stir ¾ cup water, mirepoix base, peppercorn rub, cream cheese, ¼ tsp. salt, and a pinch of pepper into pan. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 4-6 minutes. Remove from burner. Stir in peas and half the cheddar cheese (reserve remaining for topping) until completely combined.

  • 4

    Assemble Pie and Make Crust

    Transfer filling to prepared casserole dish. For best results, use a 1-quart casserole dish. In a mixing bowl, combine biscuit mix and ¼ 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 remaining cheddar cheese.

  • 5

    Finish the Dish

    Bake in hot oven until crust is golden brown, 18-22 minutes. Plate dish as pictured on front of card, breaking crust evenly for each bowl. Bon appétit!

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