Meal Kit
Roasted Bone-in Skin-on Chicken “Pot Pie”
with peas, carrots, and buttermilk biscuits
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Cababa
“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.
In Your Box (serves 2)
- 16 oz. Bone-in Skin-On Chicken Breasts
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4 oz. Light Cream
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4 oz. Buttermilk Biscuit Mix
- 3 oz. Matchstick Carrots
- 2 oz. Peas
- 1 Shallot
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1 oz. Shredded Cheddar Cheese
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4 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Parsley
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) gqRV8bqE
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Calories920
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Carbohydrates61g
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Net Carbs58g
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Fat51g
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Protein57g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Peel and mince shallot.
Stem and coarsely chop parsley.Pat chicken breasts dry, and season both sides with 1/4 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. -
2 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. -
3 Make Biscuits and Finish Chicken
Combine biscuit mix, cheese, and 1/4 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. -
4 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). -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved parsley. Bon appétit!
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