Meal Kit
Creamy Mushroom and Kale White Cheddar Biscuit Pie
with peas and onions
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat, Soy
- Calorie-Conscious
- Vegetarian
Chef
Ryan Pugh
In Your Box (serves 2)
- 10 oz. Cremini Mushrooms
- 1 Yellow Onion
- 4 oz. Buttermilk Biscuit Mix
- 3 oz. Chopped Kale
- 2 oz. Shredded White Cheddar Cheese
- 2 oz. Light Cream Cheese
- 2 oz. Peas
- 4 tsp. Mirepoix Broth Concentrate
- 2 tsp. Roasted Garlic Peppercorn Rub
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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Calories570
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Carbohydrates72g
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Net Carbs66g
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Fat27g
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Protein19g
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Sodium2060mg
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
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
Customize It Instructions
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Meat lovers! If using protein, cook before starting filling, then transfer to a plate. Stir into filling with peas and cheese in Step 3. If using diced chicken breasts, pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a large non-stick pan over medium-high heat until chicken reaches minimum internal temperature, 5-7 minutes. Reserve pan for filling; no need to wipe clean. If using ground pork or ground beef, combine with 1/4 tsp. salt and a pinch of pepper. Stir occasionally with 1 tsp. olive oil in a large non-stick pan over medium-high heat until no pink remains, 4-6 minutes. Reserve pan for filling; no need to wipe clean.
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1 Prepare the Ingredients
Halve and peel onion. Cut halves into 1/4" 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 3/4 cup water, mirepoix base, peppercorn rub, cream cheese, 1/4 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 1/4 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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