Grandma’s Chicken Pot Pie with Arugula Salad


Old school creamy chicken pot pie with buttermilk biscuit topping and a sweet potato and brown rice arugula salad with yogurt dressing.

Preparation Time: 20 Minutes
Servings: 4
Calories per Serving: 890
View Full Nutrition Information

Meal Kit Supplies

32 oz tray of chicken pot pie

12 oz tub of sweet potato & brown rice mix

40 oz container of arugula

8 oz tub of yogurt dressing


Overview and Reheating Instructions

Our dishes are simply reheated in the order of longest to reheat, to shortest. After reheating, they’re presented on a plate or in a bowl, and garnished. The oven should be preheated fully when applicable. The objective is to have all the components reheated and ready to plate at nearly the same time. Some variances will occur and that’s just fine! Everything will come together and be great in the end!

Follow These Steps

Preheat the oven to 350 degrees. Take the lid off the pot pie and heat it until it starts bubbling around the edges and the interior temp reads 165 degrees. Pro tip: You might want to tent it with foil so it doesn’t brown too fast. Toss together the arugula, salad dressing, and sweet potato and brown rice mixture. Dish it all up and pig out!

About Green Bean Kitchen

Enjoy the convenience of delicious deli foods, freshly prepared from top-quality ingredients in our private kitchen.

Green Bean Kitchen is on a mission to be your culinary partner for simplifying meal planning. Inspired by our sustainable farmers and artisans, the GBK team strives to dish up satisfying solutions that are nutritious, flavorful, and wholesome. Whether it’s a hearty entrée for a busy weekday dinner or a refreshing salad for lunch, Green Bean Kitchen is committed to empowering the way you eat.