Chicken 'Pot Pie' Chowder
with Easy Homemade Biscuits
A thick, creamy soup, topped with tender sour cream biscuits -- can comfort food get any more appealing? This cozy soup will warm you up on the coldest nights. Dunk the biscuits in the soup to soak up every last drop.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast, Diced
150 g
Breakfast Baking Mix
(Contains Milk, Wheat May contain Barley, Egg, Soy, Tree nuts)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Russet Potato
113 g
Mirepoix
10 g
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
56 mL
Cream
(Contains Milk)
56 g
Green Peas
7.5 g
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Not included in your delivery
5 tbsp
Milk*
(Contains Milk)
3 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Arrange rack in top third of oven, then preheat to 375ºF.
Wash and dry all produce. - To a large bowl, add Breakfast Baking Mix and 1/4 tsp (1/2 tsp) garlic salt. (NOTE: Measure out your garlic salt!) Whisk to remove any lumps.
- In a small microwave-safe bowl, microwave 2 tbsp (1/4 cup) butter for 30 sec-1 min until melted. In a measuring cup, whisk together 1/4 cup (1/2 cup) milk, sour cream and melted butter until smooth.
- Double-line a baking sheet with parchment paper.
- Stir wet ingredients into dry ingredients until just combined.
- To the prepared baking sheet, dollop batter into 4 (8) equal-sized biscuits.
- Brush 1 tbsp (2 tbsp) milk over tops of biscuits.
- Bake in the middle of the oven for 15-18 min, until golden and a tester inserted into biscuits comes out clean.
- Meanwhile, peel potatoes if you like, then cut into 1/2-inch pieces.
- In a large pot, melt 1 tbsp (2 tbsp) butter over medium heat.
- When hot, add mirepoix and potatoes. Season with remaining garlic salt and pepper.
- Cook for 5-7 min, stirring occasionally, until golden and veggies soften slightly.
- Remove from heat, then transfer veggies to a medium bowl.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Reheat the same pot (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Pan-fry for 2-4 min, turning pieces often, until golden-brown. (NOTE: The chicken will finish cooking in Step 5)
- Sprinkle Cream Sauce Spice Blend over chicken. Cook for 1 min, stirring often, until chicken is coated.
- To the pan with chicken, add veggies, stock powder, cream, peas and 1 3/4 cups (2 3/4 cups) water.
- Bring to a gentle boil,. Cook for 5-6 min, stirring occasionally, until chicken is cooked through and chowder thickens slightly.**
- Divide chowder between bowls.
- Serve with biscuits alongside.