Chicken Pot Pie-Inspired Chowder
with Peas and DIY Biscuits
Ingredients: Diced chicken breast • Russet potato • Breakfast baking mix (milk, wheat) (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, modified corn starch, soybean oil, buttermilk powder) • Mirepoix (onion, carrot, celery) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Green peas • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Breast, Diced
150 g
Breakfast Baking Mix
(Contains: Milk, Wheat May contain traces of: Barley, Egg, Soy, Tree nuts)
4 g
Garlic Salt
(May contain traces of: Soy, Tree nuts, Milk, Sulphites, Wheat, Triticale, Mustard, Sesame, Peanuts)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Russet Potato
113 g
Mirepoix
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Tree nuts, Milk, Sulphites, Mustard, Sesame, Peanuts)
56 mL
Cream
(Contains: Milk)
56 g
Green Peas
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Tree nuts, Milk, Sulphites, Wheat, Mustard, Sesame, Peanuts)
Not included in your delivery
5 tbsp
Milk*
(Contains: Milk)
3 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, arrange a rack in the 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 jug, 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.
- On 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 top third of the oven for 15-18 min, until golden and a tester inserted into biscuits comes out clean.
- Meanwhile, remove any brown spots from potatoes. Peel, if you like, then cut into 1/2-inch pieces.
- In a large pot, melt 1 tbsp (2 tbsp) butter over medium.
- When hot, add mirepoix and potatoes. Season with pepper.
- Cook for 5-7 min, stirring occasionally, until veggies are golden and softened slightly.
- Add stock powder, Cream Sauce Spice Blend, cream and 2 cups (3 1/2 cups) water. Bring to a gentle boil for 6-8 min, until veggies are tender.
- Meanwhile, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Sear for 2-4 min, turning often, until golden. (NOTE: The chicken will finish cooking in step 5.)
- To the pot with veggies, add chicken and peas.
- 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 biscuits alongside.
