What’s in it
Names and any recorded quantities are retained below. Saved ingredient fields.
Buttermilk Biscuits
Carrot
Onion
Cream Cheese
Ground Beef
Chicken Stock Concentrate
Dried Thyme
Garlic
Flour
Celery- Cooking Oil
Black Pepper- Butter
- Salt
AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.
See the source statement and complete meal details for allergen information. Check the current package for the complete ingredients and allergen statement.
Nutrition
Saved brand nutrition. Check the linked source for the serving basis.
| Calories | 890 |
|---|---|
| Protein | 34g |
| Carbohydrate | 59g |
| Total fat | 57g |
| Dietary fiber | 3g |
| Sodium | 1,340mg |
Preparation
- Preparation
- 10 minutes
Preparation time is not necessarily total cooking or heating time.
Saved instructions are reproduced below. Follow the current package or recipe if it differs.
Step 1
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.
Open the saved step photo ↗Step 2
Open package of chicken* and drain off any excess liquid.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.Swap in beef* for chicken. Cook, breaking meat up into pieces, until browned, 3-5 minutes. (It’ll finish cooking in Step 5.)
Open the saved step photo ↗Step 3
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.
Open the saved step photo ↗Step 4
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, 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. TIP: If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish (13-by-9-inch for 4).
Open the saved step photo ↗Step 5
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.
Open the saved step photo ↗Step 6
Let pot pie cool at least 5 minutes before serving. Divide between shallow bowls or plates and serve.
Open the saved step photo ↗
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Sources & meal record
View the linked brand source ↗
This page includes the saved meal record. Availability, recipes and ingredients can change.
Complete meal details
Nutrition Per Serving
Dietary Info
Pork-free
→ View this meal on HelloFresh
Ingredients
How to Make It
Step 1
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.
Step 2
Open package of chicken* and drain off any excess liquid.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.Swap in beef* for chicken. Cook, breaking meat up into pieces, until browned, 3-5 minutes. (It’ll finish cooking in Step 5.)
Step 3
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.
Step 4
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, 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. TIP: If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish (13-by-9-inch for 4).
Step 5
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.
Step 6
Let pot pie cool at least 5 minutes before serving. Divide between shallow bowls or plates and serve.
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Ingredients at a glance
From the saved ingredient list. Images are shown only where a provider image or an exact library match is available. Check the current package for the complete statement.
AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.
- Buttermilk Biscuits
- Carrot
- Onion
- Cream Cheese
- Ground Beef
- Chicken Stock Concentrate
- Dried Thyme
- Garlic
- Flour
- Celery
- Cooking Oil
- Black Pepper
- Butter
- Salt
