Meal Kit
Family
One-Pot Chicken and Dumplings
with cheddar
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Sarah Thomsen
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 fl. oz. Cream Sauce Base
- 8 oz. Mirepoix Blend
- 8 oz. Fire Roasted Diced Tomatoes
- 5 oz. Corn Kernels
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4 oz. Buttermilk Biscuit Mix
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2 oz. Shredded Cheddar Cheese
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1 oz. Flour
- 4 tsp. Chicken Broth Concentrate
- 1½ tsp. Poultry Seasoning
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) Wq4gkXP4
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Calories520
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Carbohydrates39g
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Net Carbs36g
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Fat23g
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Protein39g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Pot
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 Cook the Chicken
Pat chicken dry.
Place a large pot over medium-high heat and add 2 tsp. olive oil. Add chicken and 1/4 tsp. salt to hot pot and stir occasionally until browned on all sides, 3-4 minutes.Remove from burner. Transfer chicken to a plate. Chicken will finish cooking in a later step.Reserve pot; no need to wipe clean.While chicken cooks, continue recipe. -
2 Make the Biscuit Batter
In a mixing bowl, combine biscuit mix, half the cheese (reserve remaining for garnish), and 1/2 cup water until a batter-like consistency forms. Set aside.
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3 Start the Soup
Return pot used to cook chicken to medium-high heat. Add 2 tsp. olive oil, mirepoix blend, and poultry seasoning to hot pot. Cook, 1 minute.
Add flour and stir occasionally until no dry flour remains and vegetables are tender, 4-5 minutes. -
4 Finish the Soup
Add chicken base, cream base, tomatoes, corn, chicken and any accumulated juices, and 3 cups water to hot pot. Bring to a boil.
Once boiling, reduce to a simmer. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. -
5 Add Dumplings and Finish Dish
Carefully scoop 8 even portions of biscuit batter onto surface of stew. Cover with lid. Simmer until dumplings are firm, 4-5 minutes.
Be careful to not allow stew to boil, as this will break apart the dumplings.Remove from burner.Plate dish as pictured on front of card, topping stew with remaining cheese. Bon appétit!
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