Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Country-Style Chicken & Biscuits

with Carrots, Celery, & Turnip

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories

This comforting, homestyle dish features a hearty medley of vegetables and tender chicken cooked in a light, creamy gravy—all topped with a warm homemade biscuit.

Get Cooking
fresh
ingredients
Country-Style Chicken & Biscuits with Carrots, Celery, & Turnip
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 Purple Top Turnip
  • ¾ lb Carrots
  • 2 stalks Celery
  • 1 Yellow Onion
  • 1 bunch Thyme
  • ¾ cup Low-Fat Milk
  • 2 Tbsps All-Purpose Flour
  • 2 Tbsps Butter
  • 2 Tbsps Chicken Demi-Glace
  • 1 cup Biscuit Mix
  • ¼ cup Sour Cream
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the celery lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the ends of the turnip, then medium dice. Peel the carrots; quarter lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and medium dice the onion. Pick the thyme leaves off the stems; discard the stems. 

Make the biscuits:
2 Make the biscuits:

In a large bowl, combine the biscuit mix, sour cream, 1 teaspoon of the spice blend, and 1/3 cup of water. Stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop out 4 equal-sized dollops of the biscuit dough onto the sheet pan. Bake 12 to 14 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand 2 minutes. 

Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

While the biscuits bake, pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the butter, prepared celery, turnip, carrots, and onion, and half the thyme leaves. Season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the vegetables are softened and the chicken is cooked through. 

Make the gravy & serve your dish:
4 Make the gravy & serve your dish:

Evenly top the cooked chicken and vegetables with the flour and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables and chicken are thoroughly coated. Add the milk, demi-glace, and 3/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken, vegetables, and gravy topped with the baked biscuits. Garnish with as much of the remaining thyme leaves as you’d like. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the celery lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the ends of the turnip, then medium dice. Peel the carrots; quarter lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and medium dice the onion. Pick the thyme leaves off the stems; discard the stems. 

2 Make the biscuits:

In a large bowl, combine the biscuit mix, sour cream, 1 teaspoon of the spice blend, and 1/3 cup of water. Stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop out 4 equal-sized dollops of the biscuit dough onto the sheet pan. Bake 12 to 14 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand 2 minutes. 

Make the biscuits:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

While the biscuits bake, pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the butter, prepared celery, turnip, carrots, and onion, and half the thyme leaves. Season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the vegetables are softened and the chicken is cooked through. 

4 Make the gravy & serve your dish:

Evenly top the cooked chicken and vegetables with the flour and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables and chicken are thoroughly coated. Add the milk, demi-glace, and 3/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken, vegetables, and gravy topped with the baked biscuits. Garnish with as much of the remaining thyme leaves as you’d like. Enjoy!

Make the gravy & serve your dish: