Are you ready for one of the most comforting meals ever? Well hello. I love pot pie, and I definitely love it with pie crust (mainly because I adore good pie crust). However, in January a few veggies soaked in cream stuffed inside a buttery flaky pie crust can be a bit much. Calorie wise, that is. This creamless pot pie studded with cream cheese pepper chive biscuits is incredible. You don't have to fuss with a pie crust (which can be annoyingly difficult), and the biscuit topping almost preportions the servings. And have I mentioned yet that the biscuits are the perfect contrast to the filling? A bit of spiciness from the pepper contrasts nicely with the cream cheese and chives. Not to mention they're so tender and wonderful. And yes, I'm aware that I'm trying to make pot pie sound healthy. Just go with it.
This really isn't hard to make, and if you wanted to save yourself some time, you could use a bag of frozen veggies instead of doing the prep and cooking the veggies yourself. I included an onion, carrots, green beans, and celery but you could do zucchini, peas, or any variety of your favorite vegetables (or the ones you know your family will eat). I have to leave the peas out or the hubs won't touch it. If you are going to add peas, use the frozen ones and add them into the sauce at the very end (still frozen).
The broth is a simple roux made with chicken broth instead of milk/cream. I'm not going to lie...it's a little skimpy on the sauce side but it does coat the veggies well and it's not dry. This sauce really allows those veggies to shine, but if you like it saucier (and I don't blame ya), you can double the sauce part. I used a very large chicken breast that I boiled, but if you're really going for easy, cut up a rotisserie chicken! All in all, it's one of our favorite cold-weather meals. And I love that I can have it in my arsenal when I need it. Not to mention that it's not 8 million calories like some of the other ones out there.
This really isn't hard to make, and if you wanted to save yourself some time, you could use a bag of frozen veggies instead of doing the prep and cooking the veggies yourself. I included an onion, carrots, green beans, and celery but you could do zucchini, peas, or any variety of your favorite vegetables (or the ones you know your family will eat). I have to leave the peas out or the hubs won't touch it. If you are going to add peas, use the frozen ones and add them into the sauce at the very end (still frozen).
The broth is a simple roux made with chicken broth instead of milk/cream. I'm not going to lie...it's a little skimpy on the sauce side but it does coat the veggies well and it's not dry. This sauce really allows those veggies to shine, but if you like it saucier (and I don't blame ya), you can double the sauce part. I used a very large chicken breast that I boiled, but if you're really going for easy, cut up a rotisserie chicken! All in all, it's one of our favorite cold-weather meals. And I love that I can have it in my arsenal when I need it. Not to mention that it's not 8 million calories like some of the other ones out there.
Chicken Pot Pie with Pepper Chive Biscuits Recipe
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*Note: This filling is not very saucy as it's mainly veggies (because I was trying to be a tad bit healthier). If you like a lot of sauce, double the flour, butter, and chicken broth mixture.
For the biscuits:
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon fresh cracked pepper
2 tablespoons fresh chives, chopped
2 tablespoons cold butter cut into cubes
2 ounces cream cheese, cold
1/4 cup + 2 tablespoons buttermilk, cold
For the filling:
1 tablespoon butter
1 1/2 cups carrots, finely diced
1 cup green beans, cut into 1/4 inch pieces
1 small yellow onion, diced
1 cup diced celery
2 garlic cloves, minced
1/4 cup butter*
1/4 cup flour*
2 cups chicken broth*
2 cups cooked, shredded chicken
To make the biscuits, stir together the flour, baking powder, baking soda, salt, garlic powder, sugar, pepper, and chives in a medium size bowl. Add the cold butter and cream cheese and cut them into the dry ingredients using a pastry cutter or a fork until they resemble coarse crumbs. Add in the buttermilk and stir until the dough is in one ball. Place a little flour on your counter and pat the biscuits out until they're about 1/4 inch thick. Use a cookie cutter or a glass and cut 9-12 biscuits (depending on size). Place them on a plate, cover with plastic wrap, and place in the fridge.
Preheat your oven to 400 degrees and spray a 9x9 pan with cooking spray.
To make the filling, in a large skillet over medium heat melt the 1 tablespoon of butter. Add the carrots, green beans, yellow onion, and celery and cook for about 10 minutes, stirring every so often, until the veggies have softened slightly. Add the garlic and cook for about 30-60 seconds or until fragrant. Remove them to a bowl. In the same skillet, melt the 1/4 cup butter over medium heat and sprinkle the flour on top. Whisk together and cook for about 3 minutes until bubbling and slowly add in about 1/4 of the chicken broth while whisking. Keep whisking and slowly add in more of the broth. Once all the broth is incorporated, whisk and cook for a few minutes until any lumps are gone. Season with salt and pepper. Add the veggies and chicken to the broth and stir to incorporate everything.
Pour this mixture into your prepared pan. Place the biscuits on top of the chicken mixture and brush them with buttermilk, heavy cream, or melted butter. Place in the oven and bake for 20-23 minutes until the biscuits are golden brown and the pot pie mixture is bubbling. Let cool slightly before serving.
To reheat, preheat the oven to 300 degrees. Cover with foil and bake until heated through, about 15 minutes.
Adapted from Joy the Baker
Print this recipe
*Note: This filling is not very saucy as it's mainly veggies (because I was trying to be a tad bit healthier). If you like a lot of sauce, double the flour, butter, and chicken broth mixture.
For the biscuits:
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon fresh cracked pepper
2 tablespoons fresh chives, chopped
2 tablespoons cold butter cut into cubes
2 ounces cream cheese, cold
1/4 cup + 2 tablespoons buttermilk, cold
For the filling:
1 tablespoon butter
1 1/2 cups carrots, finely diced
1 cup green beans, cut into 1/4 inch pieces
1 small yellow onion, diced
1 cup diced celery
2 garlic cloves, minced
1/4 cup butter*
1/4 cup flour*
2 cups chicken broth*
2 cups cooked, shredded chicken
To make the biscuits, stir together the flour, baking powder, baking soda, salt, garlic powder, sugar, pepper, and chives in a medium size bowl. Add the cold butter and cream cheese and cut them into the dry ingredients using a pastry cutter or a fork until they resemble coarse crumbs. Add in the buttermilk and stir until the dough is in one ball. Place a little flour on your counter and pat the biscuits out until they're about 1/4 inch thick. Use a cookie cutter or a glass and cut 9-12 biscuits (depending on size). Place them on a plate, cover with plastic wrap, and place in the fridge.
Preheat your oven to 400 degrees and spray a 9x9 pan with cooking spray.
To make the filling, in a large skillet over medium heat melt the 1 tablespoon of butter. Add the carrots, green beans, yellow onion, and celery and cook for about 10 minutes, stirring every so often, until the veggies have softened slightly. Add the garlic and cook for about 30-60 seconds or until fragrant. Remove them to a bowl. In the same skillet, melt the 1/4 cup butter over medium heat and sprinkle the flour on top. Whisk together and cook for about 3 minutes until bubbling and slowly add in about 1/4 of the chicken broth while whisking. Keep whisking and slowly add in more of the broth. Once all the broth is incorporated, whisk and cook for a few minutes until any lumps are gone. Season with salt and pepper. Add the veggies and chicken to the broth and stir to incorporate everything.
Pour this mixture into your prepared pan. Place the biscuits on top of the chicken mixture and brush them with buttermilk, heavy cream, or melted butter. Place in the oven and bake for 20-23 minutes until the biscuits are golden brown and the pot pie mixture is bubbling. Let cool slightly before serving.
To reheat, preheat the oven to 300 degrees. Cover with foil and bake until heated through, about 15 minutes.
Adapted from Joy the Baker
