Friday, March 29, 2013
creamy chicken pot pie with chive biscuits
If you're still wondering what you should make for Easter lunch, look no further.
If you aren't wondering that at all but love comfort so good it's just ridiculous, look no further.
This is creamy, dreamy, weak-in-the-knees goodness.
We've got a few things going on in this recipe. I will beg three things of you:
1. No being lazy with the biscuits by using the canned ones. I promise, it is SO worth it.
2. DO be lazy and use rotisserie chicken from the grocery store. It's delicious and ready to shred right in. And it'll give you more time for biscuits.
3. No fat free cream cheese or Greek yogurt substitutions here. You will not regret it. YOLO.
Creamy Chicken Pot Pie with Chive Biscuits (adapted from Joy the Baker)
makes one 8x8 dish with 5 biscuits (easily doubled)
for the biscuits, you'll need:
1 1/4 cups AP flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/8 cup chopped fresh chives
1/8 cup (1 ounce) unsalted butter, cold and cut into cubes
2 ounces (1/4 of a brick) cream cheese, cold
1/3 cup buttermilk, cold
for the filling, you'll need:
2 tablespoons unsalted butter
1/4 cup AP flour
1 cup chicken broth
3/4 cups whole milk
2 ounces (1/4 of a brick) cream cheese
salt and pepper to taste
1 teaspoon fresh lemon juice
pinch of nutmeg
1 1/2 cups cooked and shredded chicken meat
1 tablespoon olive oil
1/2 cup onion, diced
1 garlic clove, minced
3/4 cup thinly diced carrots
1/2 cup diced zucchini
3/4 cup frozen peas
1 egg mixed with 1 tablespoon of buttermilk, for egg wash
First, make the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.
Add butter and cream cheese to the dry ingredients. Break up the butter and cream cheese with your fingers or a pastry cutter until it's the size of peas.
Make a well in the center of the mixture. Add the buttermilk. Using a fork, stir until just combined. Dump the dough onto a lightly floured work surface and knead just 1 or 2 times, forming it into a disk about 1 1/2 inches thick. Use a round biscuits cutter to cut biscuits (if you don't have one, just use a knife). Place biscuits on a baking sheet and place in the fridge until ready to bake.
Next, make the filling. Preheat oven to 375 degrees F.
In a medium saucepan over medium heat, melt butter. Whisk in the flour for 1 minute. Turn flame to low and add the chicken broth. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, until cream cheese has melted and the mixture is the consistency of warm, thick pudding. Add chicken, lemon juice, nutmeg, and salt and pepper to taste. Stir, then remove mixture from heat and set aside.
Heat olive oil in a medium skillet over medium heat. Add onions and saute for 3 minutes. Add garlic and saute 1 more minute. Add carrots, zucchini, and peas and cook for 3 minutes. Remove from heat and add veggies to the creamy chicken mixture, stirring to combine.
Spoon filling into an 8x8 baking dish. Remove the biscuits from the fridge and place them on top of the filling. Brush the tops of biscuits with egg wash.
Bake for 20-25 minutes, or until biscuits are puffed and golden and the filling is bubbling. Remove from the oven and allow to cool slightly before serving.
Enjoy, y'all! This one's a keeper.