HelloFresh

Homestyle Chicken & Biscuit Pot Pie

with Dark Meat Chicken, Carrots & Celery

⏱️ 65 min 🍽️ 2 servings

Cooking Tips

Brush the biscuit dough with melted butter before baking to add flavor and make the biscuit topping extra crispy. If cooking larger batches (6 servings), use a bigger pan and triple the base recipe. For smaller batches (3 servings), use a lighter hand with seasonings.

Ingredients

2 whole Carrots
1 whole Celery
0.5 whole Onion
2 clove Garlic
0.5 tsp Dried Thyme
2 tbsp Flour
2 tbsp Cream Cheese
2 whole Buttermilk Biscuits
1 whole Chicken Stock Concentrate
10 oz Diced Skinless Dark Meat Chicken
3 tbsp Butter
1.25 cup Water
0 Salt
0 Black Pepper
0 Cooking Oil

Tools

peeler
medium pan (preferably ovenproof)
small bowl
knife
cutting board
microwave
oven
baking dish (8-by-8-inch or 13-by-9-inch if pan is not ovenproof)

Click anywhere to see instructions →

HelloFresh

Homestyle Chicken & Biscuit Pot Pie

with Dark Meat Chicken, Carrots & Celery

⏱️ 65 min 🍽️ 2 servings

Cooking Tips

Ingredients

2 whole Carrots
1 whole Celery
0.5 whole Onion
2 clove Garlic
0.5 tsp Dried Thyme
2 tbsp Flour
2 tbsp Cream Cheese
2 whole Buttermilk Biscuits
1 whole Chicken Stock Concentrate
10 oz Diced Skinless Dark Meat Chicken
3 tbsp Butter
1.25 cup Water
0 Salt
0 Black Pepper
0 Cooking Oil

Tools

peeler medium pan (preferably ovenproof) small bowl knife cutting board microwave oven baking dish (8-by-8-inch or 13-by-9-inch if pan is not ovenproof)

Mise en Place

Prepare Vegetables

Wash and dry produce. Trim, peel, and finely dice carrots. Finely dice celery. Halve, peel, and dice 1/2 onion (or 1 whole onion for 4 servings). Peel and mince garlic.

Open and Drain Chicken

Open the package of diced skinless dark meat chicken and drain off any excess liquid.

Measure Ingredients

Measure out 2 TBSP butter (or 4 TBSP for 4 servings), flour, cream cheese, and prepare stock concentrates. Have biscuits ready, and prepare 1 TBSP butter for melting (for brushing over biscuits).

Preheat Oven and Prepare Pan

Adjust rack to top position and preheat oven to 425 degrees. Get out a medium (preferably ovenproof) pan or a large pan for 4 servings. If your pan is not ovenproof, prepare an 8-by-8-inch baking dish (or 13-by-9-inch for 4 servings).

Cooking Steps

Prep Ingredients

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.

Cook Chicken

Open package of chicken and drain off any excess liquid. Heat a drizzle of cooking 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.

Cook Veggies

Heat a drizzle of cooking 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. Add garlic and half the dried thyme (all for 4 servings); cook until fragrant, 30 seconds.

Make Filling

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 (1½ cups for 4), stock concentrates, salt, and pepper. Bring to a boil and cook, stirring occasionally, until thickened, 3-5 minutes. Turn off heat. Stir in cream cheese until melted, then stir in chicken (stir in another splash of water if filling is too thick). Season with salt and pepper. If your pan isn't ovenproof, transfer filling to an 8-by-8-inch baking dish (13-by-9-inch for 4).

Add Biscuits & Bake

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. 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.

Serve

Let pot pie cool at least 5 minutes before serving. Divide between shallow bowls or plates and serve.

← Click anywhere to see ingredients