Recipe: Chicken Pot Pie and Cream Cheese & Chive Biscuits

It’s that point in the summer where we’re all longing for Fall, right? Crunchy leaves, autumn colors, piping hot lattes, apple picking, sweaters and scarves, homemade soup. If I haven’t done enough to convince you, let this GIF:

If you couldn’t tell, this preamble is me trying to justify why I made chicken pot pie and biscuits during the summer. Why I, despite having no business doing so, turned on my oven like a maniac and slaved over this thing for a few hours in the heat and humidity. Because I’m crazy? Maybe. But also because this recipe looked so good, I was crazily craving biscuits, and I couldn’t wait until the Fall.

Joy The Baker’s Chicken Pot Pie and Cream Cheese & Chive Biscuits (original recipe here, makes 8 servings)
For the biscuits:
2.5 cups AP flour
1 tbsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. granulated sugar
1 tsp. coarsely ground black pepper
1/4 cup chopped fresh chives
1/4 cup butter
4 oz. cream cheese (half of a brick)
3/4 cup buttermilk
For the pot pie:
4 tbsp. butter
1/2 cup AP flour
2 cups chicken broth
1.5 cups milk
4 oz. cream cheese (half of a brick)
1/8 tsp. fresh ground nutmeg
1/2 tsp. paprika
1/4 cup chopped fresh chives
3 cups shredded chicken meat (a pre-cooked rotisserie works so well here)
2 tbsp. EVOO
1 onion, diced
1 garlic clove, minced
1.5 cup thinly diced carrots
1 medium potato, peeled and cubed
1.5 cup frozen peas
Salt & pepper to taste

Start by making the biscuits. In a stand mixer or large bowl (I recommend the stand mixer!), mix together the dry ingredients then add in the cream cheese, butter, and chives.

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The final step is to slowly mix in the buttermilk until the dough has just come together. It won’t be uniform and it’ll seem a little shaggy, but that’s ok.

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Turn the dough out onto the counter and knead until it becomes uniform and soft (3-5 minutes). Feel free to add a little bit of extra buttermilk or water here to ensure all of the leftover dry bits are incorporated. Use a cookie cutter (or mason jar, glass, whatever) to cut 1.5 inch thick biscuits from the dough. Place the biscuits on a plate and put in the fridge until the whole dish is ready to bake.

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The next step is to begin prepping the pot pie. I started with the rotisserie chicken – you can cook a whole chicken yourself but I prefer to buy the pre-cooked, plain/no salt bird from Whole Foods. Such a convenience food; I love rotisserie chickens! I start by carving the chicken into breasts, wings, and thighs. Then shred the meat from each section and place in a bowl. I used the whole chicken for this recipe (it was probably a little over 3 cups) and then I used the carcass for DIY chicken stock.

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Next, saute the carrot, onion, garlic, potato, and EVOO over medium heat until lightly browned and then set aside.

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The final ingredient to prep is the pot pie roux. Over medium heat, melt the butter in a sauce pan. Add the flour and whisk together until combined into a paste, cook together for 1-2 minutes. Next add the chicken stock and milk, and whisk to make sure there are no lumps. Cook together for 2-3 minutes or until the mixture starts to thicken. Add the cream cheese, chives, and spices, and mix thoroughly. The sauce is done when everything is melted, there are no lumps, and the seasonings are spot on (taste towards the end so you can adjust to your preferences).

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Now, we assemble!

Form an assembly line with your baking dish, pot pie sauce, frozen peas, veggies, chicken, and biscuits. Sidenote: I leave the peas frozen until the end, and don’t incorporate in with the veggies, because I find that they hold up better this way.

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In a large casserole dish that is at least 3 inches deep (this is my go-to dish), layer the chicken, veggies, and peas, top with the sauce, and thoroughly mix together in the dish. You can do this is a big bowl separate from the dish if you like too.

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Place the biscuits on top and brush the tops with a little bit of extra buttermilk.

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Bake for 30-40 minutes at 375 degrees – the biscuits will be cooked throughout and browned on top, and the pot pie will be bubbling around the edges.

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This recipe seems complicated, I know; there are a lot of moving parts. But when you break them down, it’s totally manageable (a lot of them are make ahead components!) and this recipe is truly worth making. Enjoy this warm bowl of delicious goodness – any time of the year!

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, cereal, going to shows, scarves, kettlecorn, Gwen Stefani, yoga, my nephews, my cat Reggie, and my home: Boston.
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3 Responses to Recipe: Chicken Pot Pie and Cream Cheese & Chive Biscuits

  1. Ema Jones says:

    Delightful Chicken Pot Pie Biscuits, perfect…
    I’m adding some slivered almonds to the biscuits, hope it’s fine <3 <3

  2. Pingback: Thanksgiving Recipe Round Up v.2014 | Domestocrat

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