Meal Kit
Family
One-Pan Weeknight Chicken Pot Pie Stew
with biscuits and green onions
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} calories
Chef
Rachel Post
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
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4 Pre-Baked Buttermilk Biscuits
- 8 oz. Carrot
- 2 Celery Stalks
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3 oz. Light Cream Cheese
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1 oz. Flour
- 2 Green Onions
- 4 tsp. Chicken Broth Concentrate
- 1½ tsp. Poultry Seasoning
- 3 Thyme Sprigs
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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Calories520
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Carbohydrates44g
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Net Carbs41g
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Fat22g
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Protein36g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Oven-Safe 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
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" dice.
Trim celery and cut into 1/4" dice.Stem and mince thyme.Trim and thinly slice green onions, keeping white and green portions separate.Pat chicken dry and season all over with poultry seasoning. -
2 Cook the Chicken
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a plate. Keep pan over medium-high heat. -
3 Cook the Vegetables
Add 1 tsp. olive oil, white portions of green onions, carrots, and celery to hot pan. Stir occasionally until vegetables are fork-tender, 10-12 minutes.
If pan is dry, add water, 1 tsp. at a time and up to 2 Tbsp., as needed. -
4 Finish the Stew
Add chicken, 1 tsp. thyme (remaining is yours to use as you please!), and flour to hot pan. Stir until no dry flour remains.
Stir in 2 cups water and chicken base until thoroughly combined. Bring to a simmer.Once simmering, stir in cream cheese until melted and combined. Stir occasionally until sauce is thick enough to coat the back of a spoon, 4-5 minutes. Remove from burner. Cover to keep warm.While stew cooks, continue recipe. -
5 Warm Biscuits and Finish Dish
Wrap biscuits in foil and place directly on oven rack. Bake in hot oven until warmed through, 6-7 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, garnishing with green portions of green onions and serving biscuits on the side. Bon appétit!
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