Meal Kit
Rustic Cheddar and Mushroom Biscuit Pie
with peas and kale
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Vegetarian
Chef
Ryan Pugh
In Your Box (serves 2)
- 8 oz. Cremini Mushrooms
- 1 Onion
- 4 oz. Buttermilk Biscuit Mix
- 3 oz. Frozen Peas
- 3 oz. Shredded Kale
- 2 oz. Shredded White Cheddar Cheese
- 1 oz. Cream Cheese
- 4 tsp. Mirepoix Broth Concentrate
- 2 tsp. Garlic Pepper
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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Calories590
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Carbohydrates58g
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Net Carbs52g
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Fat33g
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Protein20g
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Sodium1600mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
- 1 Mixing Bowl
- 1 Large 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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Quarter mushrooms.
Halve and peel onion. Cut halves into 1/4" dice. -
2 Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms to hot pan and stir occasionally until starting to brown, 4-6 minutes.Add onions and kale. Stir occasionally until kale wilts and onions soften, 4-6 minutes. -
3 Finish the Filling
Stir 3/4 cup water, mirepoix base, garlic pepper, cream cheese, and a pinch of pepper into hot pan. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 4-6 minutes.Remove from burner. Stir in peas and half the shredded cheese (reserve remaining for topping) until completely combined. -
4 Assemble the Pie
Transfer filling to prepared casserole dish. For best results, use a 1-quart casserole dish. Place casserole dish on prepared baking sheet to catch any drips.
In a mixing bowl, combine biscuit mix and 1/4 cup water. Stir until a sticky dough forms. If too dry, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Top filling evenly with dollops of biscuit mix-water mixture and remaining shredded cheese. -
5 Bake Pie and Finish Dish
Bake in hot oven until crust is golden-brown, 18-22 minutes.
Carefully remove from oven.Plate dish as pictured on front of card. Bon appétit!
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