So in spite of my last post, the weather has decided to become cold, dreary, and wet these last few days. Definitely not prime BBQ weather!
But, I'm not complaining. Everything is becoming so green and the flowers are starting to bloom! I think it's finally time to plant my garden and flower beds and get some colour popping up around my house. You have no idea how jealous I am of the people who have started their gardens a few weeks, or even months, ago! We usually wait until after May Long here because every time we plant before the May long weekend we get at least one night of freezing temperatures. And yet, many of my friends insist on camping during the May long weekend every year! I guess we are a hardy bunch, us Canadians :)
With the momentary return of layers and light scarves, we were in need of some serious comfort food. This particular recipe had been stuck in my head ever since I had seen it on joythebaker.com, and this weather was calling it's name!
To be perfectly honest with you, this dish is insanely delicious! I halved the recipe because there are only two of us and the leftovers did not last nearly long enough.
I substituted the vegetables for what I had in the refrigerator so I ended up using carrots, asparagus, onion, and red bell peppers. The flavours of these vegetables went perfectly with the rest of this dish! Also, for the milk and cream cheese I had 1% milk and light cream cheese on hand and they ended up working great. It was thick and creamy and warm and comforting...
And the biscuits? Oh man, the biscuits are wonderful. Her addition of chives and black pepper to these biscuits is pure genius.
For the chicken I discovered that at my grocery store you can buy half of a rotisserie chicken! How perfect is that?
But enough talk (type?), let's get to this recipe! This makes about 6 biscuits, so about 3 - 4 delicious servings.
Creamy Chicken Pot Pie with Chive Biscuits
- 1 1/4 cups flour
- 1/2 tbsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 3 tbsp chopped chives
- 2 tbsp cold butter
- 2 ounces cold cream cheese (1/4 of a block of cream cheese)
- 6 tbsp cold buttermilk
- Creamy Chicken Pot Pie
- 2 tbsp butter
- 1/4 cup flour
- 1 cup chicken broth
- 3/4 cup milk
- 2 ounces cream cheese
- salt and pepper
- 1/2 tbsp lemon juice
- dash ground nutmeg
- 1 1/2 cups shredded chicken
- 1 tbsp olive oil
- 1/2 onion, diced
- 1/2 tsp garlic powder
- 1 large carrot, thinly sliced
- 1/2 red bell pepper, diced
- 6 spears asparagus, diced
- To make the biscuits whisk together the flour, baking powder, baking soda, salt, sugar, pepper, and chives
- Cut up the butter and cream cheese into cubes and then work it into the flour mixture with your hands until it resembles coarse crumbs
- Make a well in the flour mixture and pour in the cold buttermilk. Mix until the batter just comes together and then knead on a flat surface until the dough is about 1" to 1 1/2" thick
- Cut out biscuits and place them on a plate and stick them in the refrigerator until needed
- Preheat the oven to 400 F and make sure all of the vegetables are diced and the chicken is shredded
- Melt the butter over medium heat and then whisk in the flour for about a minute
- Turn the burner to low and then pour in the chicken broth, whisking until all of the flour is mixed in
- Add the milk and the cream cheese, turn the burner back up to medium, and whisk until smooth
- Continue whisking until the mixture is nice and thick
- Add the shredded chicken, lemon juice, and dash of nutmeg.
- Season with salt and pepper
- Set aside while you cook your vegetables
- In a small frying pan or skillet heat the olive oil and then add the onions.
- Saute the onions for a few minutes and then add the garlic powder and the remaining vegetables
- Cook all of the vegetables for a few more minutes and then dump them in with the creamy chicken mixture
- Stir and pour into a 9" x 9" pan
- Place the biscuits on top of the chicken pot pie and place in the oven
- Bake for 20 - 25 minutes until the biscuits are a nice and golden colour