Chicken Pot Pie with Biscuits

A chicken pot pie is like coming home to pure comfort, but maybe you’re not so into rolling out dough on a Tuesday night. Premade buttery biscuits are easier to drop right on top.

What You Get

Garlic

Parsley

Sweet potatoes

Cut chicken breast

Mirepoix

Turkey gravy

Biscuit dough

What You’ll Need

Butter or olive oil

Salt and freshly ground pepper

Dry white wine or chicken stock (optional)

Makes 3 servings

Active Time: 20 minutes 

Total Time: 45 minutes 

Step 1

Preheat the oven to 375°F. Chop 2 to 3 cloves of garlic. Pick a handful of parsley leaves, toss the stems, and chop the leaves. Roughly chop the sweet potatoes. Drain the chicken and pat dry with paper towels.

Step 2

In a wide ovenproof sauté pan over medium heat, melt 2 tablespoons butter. Add the mirepoix, season with salt, and sauté until softened, about 5 minutes. Add the sweet potatoes and sauté until starting to brown, 3 minutes. Add the garlic and stir until fragrant, 1 minute. Transfer the vegetables to a plate and set aside.

Step 3

Return the pan to medium heat and add another 1 tablespoon butter. Add the chicken, season with a pinch of salt and pepper, and cook until nearly firm to the touch and no longer pink at the center, stirring once or twice, 5 minutes. Remove from the heat.

Step 4

Return the vegetables to the pan, add the gravy, ½ cup white wine, stock, or water, and stir to combine, scraping up any browned bits from the bottom of the pan. Season to taste with salt and pepper.

Step 5

Remove the biscuits from the packaging and arrange the rounds on top of the mixture, spacing them a couple of inches apart. Transfer the pan to the oven and bake until the biscuits are golden and the filling is bubbling around the edges, 20 to 25 minutes.

Step 6

Let the chicken pot pie rest for a few minutes. Scoop the chicken and biscuits into bowls, sprinkle with the chopped parsley, grind with pepper, and serve warm.  

Contains: milk, wheat.

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.