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
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Under %{max_calories} caloriesVegetarian
Chef
Ryan Pugh
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)
- 10 oz. Cremini Mushrooms
- 1 Yellow Onion
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4 oz. Buttermilk Biscuit Mix
- 3 oz. Chopped Kale
- 3 oz. Peas
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2 oz. Shredded White Cheddar Cheese
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2 oz. Light Cream Cheese
- 4 tsp. Mirepoix Broth Concentrate
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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) yP5rmyq8
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Calories590
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Carbohydrates70g
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Net Carbs63g
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Fat26g
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Protein22g
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Sodium1980mg
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
Customize It Instructions
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Meatlovers! If cooking protein, place in a large non-stick pan over medium-high heat with 2 tsp. olive oil. If using ground beef, break up until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using diced chicken, pat chicken dry, and season both sides with a pinch of salt and pepper. Stir occasionally until chicken reaches a minimum internal temperature, 5-7 minutes. Add protein to filling with peas.
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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 onion and kale. Stir occasionally until kale wilts and onion softens, 4-6 minutes. -
3 Finish the Filling
Stir 3/4 cup water, mirepoix base, peppercorn rub, cream cheese, and a pinch of salt and 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. Place casserole dish on prepared baking sheet to catch any drips.
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 and 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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