All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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!
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
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
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.
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.
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.
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.
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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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.