Meal Kit

Winter Vegetable and Biscuit Pot Pie

With Rutabaga, Kale, and Onion Hash

Prep & Cook Time: 40-50 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Wheat, Soy

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 you!
A note about serious food allergies
  • Vegetarian

Pot pies seem like a lot of work, but we show you how to make this beautiful vegetarian one in just 45 minutes. It's overflowing with vitamin-packed veggies: carrots, rutabaga, celery, and kale, which are cooked in butter and accented with white wine and thyme. It's topped off with our favorite buttermilk biscuits to make an easy and tasty crust and a pot pie to warm you up.

In Your Box (serves 2)

  • 12 oz. Rutabaga
  • 1 Yellow Onion
  • 3 oz. Carrot
  • 3 oz. Kale
  • 2 oz. Thyme Sprigs
  • 1 Celery Stalk
  • 1½ fl. oz. White Cooking Wine
  • Info
    0.9 oz. Butter
  • Info
    1 Tbsp. Gluten-Free Minor's Vegetable Base
  • 1 Garlic Clove
  • Info
    4 Biscuits
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Oven-Safe Pan

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
  1. 1

    Prepare the Ingredients

    Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Peel and cut onion, carrot, and rutabaga into 1/2" dice. Cut celery into 1/2" dice. Stem and coarsely chop kale. Mince garlic. Stem thyme.

  2. 2

    Cook the Vegetables

    Heat medium oven-safe pan over medium heat. Melt butter in pan and add onions, carrots, rutabaga, and celery. Season with a pinch of salt and pepper. Cover and cook for 10 minutes, stirring occasionally. Add garlic and stir for another minute.

  3. 3

    Continue Cooking the Vegetables

    Turn heat to high, add white wine, and bring to a boil. Boil for 1 minute. Add vegetable base and 1 cup water, stirring to dissolve vegetable base. Bring back to boil, reduce heat to medium, cover, and simmer 10-12 more minutes until rutabaga is nearly fork-tender - it's the hardiest vegetable in the pan, and will take the longest to soften. If you don't have a cover, place a piece of foil over the pan.

  4. 4

    Add the Kale and Thyme

    Remove lid, stir in kale, increase heat to high, and bring back to boil, cooking until liquid has mostly reduced, about 3-5 more minutes. Stir in half of the thyme leaves and season to taste with salt and pepper. Taste before seasoning, as vegetable base contains sodium.

  5. 5

    Add Biscuits and Plate Dish

    Place biscuits on top of the vegetable stew. Place pan in oven and bake until biscuits are browned, about 5-7 minutes. Sprinkle remaining thyme leaves on top. Remove from oven and serve immediately. If serving straight from the pan, be sure to cover the handle of the pot with a kitchen towel or oven mitt, as it will be very hot and your dinner guests may accidentally grab it.

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