Homestyle Chicken & Biscuit Pot Pie
- Wheat
- Milk
Ingredients
10 ounce
Chopped Chicken Breast
6 ounce
Buttermilk Biscuits
(Contains: Wheat)
6 ounce
Carrots
½ unit
Onion
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
½ teaspoon
Dried Thyme
1 clove
Garlic
2 tablespoon
Flour
(Contains: Wheat)
2.5 ounce
Celery
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and finely dice carrots. Finely dice celery. Halve, peel, and dice half the onion (whole onion for 4 servings). Peel and mince garlic.
Pat chicken* dry with paper towels.
Heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium heat. Add chicken in a single layer; season with a big pinch of salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes (it’ll finish cooking in step 5).
Transfer chicken to a plate.
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots, celery, and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes. TIP: Lower heat if veggies begin to brown too quickly.
Add garlic and half the dried thyme (all for 4 servings); cook until fragrant, 30 seconds.
Add 2 TBSP butter (4 TBSP for 4 servings) to pan with veggies. Once melted, stir in flour; cook for 1 minute.
Add 1¼ cups water (1¾ cups for 4), stock concentrates, salt, and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat.
Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper. TIP: If filling is too thick, stir in another splash of water. If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish (13-by-9-inch for 4) after stirring in chicken.
Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds.
Remove biscuits from package; peel apart each biscuit at the center to create two thinner biscuits. TIP: For a crispier topping, cut the biscuits into quarters instead of peeling them apart.
Evenly top chicken filling with biscuits, then brush with melted butter.
Bake on top rack until biscuits are golden brown and chicken is cooked through, 12-15 minutes.
Let pot pie cool at least 5 minutes before serving. Spoon into shallow bowls or plates and serve.
