Family Meal: Buttermilk-Dill Biscuit Topped Chicken Pot Pie

with carrots, celery, and onion

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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A note about serious food allergies

In the pantheon of classic comfort foods, chicken and biscuits reigns supreme. Tender pieces of chicken breast enrobed in a velvety sauce along with fresh veggies calls to mind chicken pot pie, another contender for the crown. But flaky dill biscuits (mixed lovingly by hand!) cooked on top make this a down-home, soul-soothing, stick-to-your-ribs meal that brings a smile to everyone around your table. Serve this up tonight and savor the satisfaction.

In Your Box

  • 1 Yellow Onion
  • 10 oz. Carrot
  • 4 Celery Stalks
  • 8 Dill Sprigs
  • 4 Boneless Skinless Chicken Breasts
  • Info
    1 Tbsp. Miso Paste - Gluten-Free
  • 4 tsp. Chicken Base
  • Info
    10 oz. Buttermilk Biscuit Mix
  • Info
    ¾ oz. Grated Parmesan Cheese
  • Nutrition (per serving)

  • Calories
    604
  • Carbohydrates
    59g
  • Fat
    23g
  • Protein
    38g
  • Sodium
    1914mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Large Pot
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and halve onion. Cut halves into ½” dice. Peel, trim, and cut carrots into ½" pieces at an angle. Trim ends off celery and cut at an angle into ½” slices. Mince dill (dill stems are tender and can also be minced). Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ½" dice and season with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Begin the Pot Pie Filling
    2

    Begin the Pot Pie Filling

    Heat a large pot over medium-high heat. Add 2 Tbsp. olive oil, onion, carrots, celery, chicken, miso, chicken base, ½ cup biscuit mix (reserve remaining for biscuits), and 1 tsp. salt to hot pot and cook until vegetables are slightly softened and biscuit mix is fully incorporated, 2-3 minutes.

  • Step 3 - Finish the Pot Pie Filling
    3

    Finish the Pot Pie Filling

    Add 3 ½ cups water to pot and bring to a boil. Reduce to simmer and cook until sightly thickened, 8-10 minutes. Pour pot pie filling into an oven-safe casserole dish. While filling simmers, start biscuits.

  • Step 4 - Make the Biscuit Dough
    4

    Make the Biscuit Dough

    Measure out ¾ cup water. Place remaining biscuit mix, half the water, ¼ tsp. salt, half the dill, and Parmesan cheese in a medium mixing bowl. Mix together until a sticky, scoopable dough forms. If mix is too dry, add remaining water 1 Tbsp. at a time.

  • Step 5 - Bake the Pot Pie
    5

    Bake the Pot Pie

    Divide dough into nine equal scoops. Top pot pie filling in casserole dish with dough scoops. Bake until biscuits are golden brown, pot pie filling is bubbling, and chicken reaches a minimum internal temperature of 165 degrees, 15-18 minutes.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Top pot pie with remaining dill and serve family-style.