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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein15% · 34g
Carbs27% · 59g
Fat58% · 57g
3g
Fiber
1340mg
Sodium
3.8g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
28th pctl
More protein than 28% of 1,474 meals
Protein density
3.8g /100cal
Leaner than 20% of meals
vs Beef average
4% lighter
This890
Avg925
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Buttermilk Biscuits
Carrot
Onion
Cream Cheese
Ground Beef
Chicken Stock Concentrate
Dried Thyme
Garlic
Flour
Celery
Cooking Oil
Black Pepper
Butter
Salt
How to make it
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.
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.)
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.
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).
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.
6
Let pot pie cool at least 5 minutes before serving. Divide between shallow bowls or plates and serve.
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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.
2
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.)
3
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.
4
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).
5
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.
6
Step 6
Let pot pie cool at least 5 minutes before serving. Divide between shallow bowls or plates and serve.
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Homestyle Beef & Biscuit Pot Pie, served HelloFresh's Homestyle Beef & Biscuit Pot Pie: 890 calories, 34g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 890 calories and 34 grams of protein, covering roughly 45 percent of a standard 2,000 calorie daily target.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, fruit preserves, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
890Calories
34gProtein
59gCarbs
57gFat
3gFiber
1340mgSodium
Daily calorie contribution45% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Strict calorie restriction
Vegans
Frequently asked questions
How many calories are in Homestyle Beef & Biscuit Pot Pie?
Homestyle Beef & Biscuit Pot Pie contains 890 calories and 34 g of protein per serving, portioned as HelloFresh's Homestyle Beef & Biscuit Pot Pie: 890 calories, 34g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Homestyle Beef & Biscuit Pot Pie?
Homestyle Beef & Biscuit Pot Pie is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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