Country-Style Chicken & Biscuits with Carrots, Celery, & Turnip

Country-Style Chicken & Biscuits

with Carrots, Celery, & Turnip

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving
  • View All
    Nutrition Label
    Download

To make this easy spin on classic pot pie, you’ll cook a hearty medley of vegetables and tender chicken in a light, creamy gravy made with a touch of milk and rich demi-glace. It’s all brought together with a warm homemade biscuit served on top.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
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. Peel the carrots; quarter lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the ends of the turnip, then medium dice. 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 four 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, celery and carrot pieces, diced turnip 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 the gravy is 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. Peel the carrots; quarter lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the ends of the turnip, then medium dice. 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 four 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, celery and carrot pieces, diced turnip 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 the gravy is 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: