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
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.
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
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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).
Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved parsley. Bon appétit!
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