Roasted Bone-in Skin-on Chicken “Pot Pie”

with peas, carrots, and buttermilk biscuits

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

“This ain't no pie,” you're saying, turning your device upside down and around, looking for a baked pastry or 3.1415 in the picture. Your phone is not deceiving you! That's why we put “pie" in quotes! Instead, this has the homey, warm flavors of a classic chicken pot pie, just with a juicy chicken breast and cheesy biscuits. Chock full of vegetables and with a delectable creamy sauce, this may not be pie or π, but it is darn delicious.

Tip: Get that pan as hot as you can before adding the chicken, skin side down. A hot pan will properly crisp the skin, giving it texture and flavor.

In Your Box (serves 2)

  • ¼ oz. Parsley
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    4 tsp. Chicken Demi-Glace
  • 16 oz. Bone-in Skin-On Chicken Breasts
  • 3 oz. Matchstick Carrots
  • Info
    4 oz. Light Cream
  • Info
    4 oz. Buttermilk Biscuit Mix
  • 2 oz. Peas
  • 1 Shallot

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.

  • Nutrition (per serving)

  • Calories
    729
  • Carbohydrates
    61g
  • Fat
    40g
  • Protein
    33g
  • Sodium
    1504mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and mince shallot. Stem and coarsely chop parsley. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. When chicken is cooked with bones in and skin on, it tends to retain more juiciness and flavor.

  • 2

    Start the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan, skin side down, and sear undisturbed until golden brown, 2-3 minutes per side. Transfer to one half of prepared baking sheet, skin side up. Roast in hot oven until lightly browned, 12-14 minutes. Remove from oven. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean. If using boneless, sear the same amount of time and place on baking sheet. Do not roast until next step. While chicken roasts, make biscuits.

  • 3

    Make Biscuits and Finish Chicken

    Combine biscuit mix, cheese, and ¼ cup water in a mixing bowl until a sticky dough forms. If too thick, add additional water 1 tsp. at a time. Place four equally-sized biscuit dough dollops on empty half of baking sheet, leaving space between for dough to expand. Bake until biscuits are lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 12-14 minutes. If using boneless, roast chicken only with biscuits until it reaches a minimum internal temperature of 165 degrees, 12-14 minutes.

  • 4

    Make the Sauce

    When chicken has eight minutes left to cook, return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add matchstick carrots and shallot to hot pan and stir occasionally until tender, 4-5 minutes. Stir in demi-glace and cream. Bring to a simmer and cook until slightly thickened, 30-60 seconds. Remove from burner and stir in peas and parsley (reserve a pinch for garnish).

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with reserved parsley. Bon appétit!

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