Creamy Mushroom and Kale White Cheddar Biscuit Pie
with peas and onions
Prep & Cook Time:40-50 min.
Cook Within:7 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
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?)
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
Customize It Instructions
Meat lovers! If using ground beef, place a large non-stick pan over medium-high heat. Add ground beef to hot pan. Stir occasionally, breaking up meat, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Transfer ground beef to a plate. If using ground turkey, heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add turkey to hot pan. Cook, breaking up with a spoon, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Add protein to filling with peas.
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice.
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.
Finish the Filling
Stir ¾ cup water, mirepoix base, peppercorn rub, cream cheese, a pinch of 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.
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 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.
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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