New Age Chicken Pot Pie with Cream Cheese and Chive Biscuits


I had been craving chicken pot pie for a few months and had this recipe bookmarked for a while.  I finally made it and I was not disappointed.  This was a most fantastic version of the classic chicken pot pie.  The cream cheese and chive biscuits were very easy to make and were moist and buttery.  The sauce for the vegetables was creamy dreamy bliss and the vegetables were cooked to a perfect al dente texture where they were slightly crisp but cooked all the way through.  It also reheated quite well as a left over.   My take on the recipe included cutting the recipe in half, using green onions instead of white onions, and I used broccoli instead of peas.  If I had to change anything next time I make the recipe I would make more of the filling because it was so incredible!  You could also easily make this recipe vegetarian by using vegetable stock and adding more vegetables in place of the chicken.  Enjoy!


New Age Chicken Pot Pie with Cream Cheese and Chive Biscuits

adapted from Joy the Baker



1 1/4 cups all-purpose flour

1/2 tablespoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon granulated sugar

1/4 teaspoon coarsely ground black pepper

1/8 cup chopped fresh chives

1/8 cup unsalted butter, cold and cut into cubes

2 ounces cream cheese, cold

3/8 cup buttermilk, cold (1/4 cup plus 1/8 cup)

Creamy Chicken Vegetable Filling:

2 tablespoons unsalted butter

1/4 cup all-purpose flour

1 cups chicken broth

3/4 cups whole milk

2 ounces cream cheese

salt and pepper to taste

1/2 tablespoon fresh lemon juice

1/16 teaspoon fresh ground nutmeg

1 1/2 cups shredded chicken meat

1 tablespoons butter or olive oil

1/2 cup diced green onions

1 small garlic clove, minced

3/4 cup thinly diced carrots

1/2 cup diced zucchini

1 cup broccoli florets


Make the biscuits first: Whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives in a bowl.

Add the butter and cream cheese to the dry ingredients.  Use your fingers to quickly incorporate the cream cheese and butter into the flour.  Break up the butter and cream cheese with your fingers until some of the fat is the size of oat flakes.

Make a small well in the center of the fat and flour mixture.  Add the buttermilk and using a fork combine the wet and dry ingredients.  Place the biscuit dough onto a lightly floured work surface.  Knead together until dough forms a disk about 1 1/2 inches thick.

Use a round, 1 1/2-inch biscuit cutter or drinking glass to cut biscuit (the goal here is to get round shaped biscuits, I did not have a biscuit cutter so I used a drinking glass). Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains.  Place biscuits on a small cookie sheet and place in the fridge until ready to bake.

Second make the filling:  Preheat the oven to 400 degrees F.

Dice green onions, garlic, carrots, zucchini.  Break up the broccoli into bite sized florets.  Place to the side.

In a medium saucepan over medium heat, melt butter.  Then whisk in the flour.  The mixture will be very thick.  Heat for 1 minute and then turn the heat to low and add the chicken stock.  Whisk until no flour bits remain.  Whisk in the milk and add the cream cheese.  Heat over medium low heat, stirring often, until the cream cheese has melted and the mixture is the consistency of warm, thick pudding.  Add chicken, lemon, and nutmeg and stir.  Add the salt and pepper to taste and remove the mixture from the heat and set aside.

In a medium skillet or wok over medium heat, melt butter (or olive oil, if using).  Add the green onions and saute until translucent, about 3 minutes.  Add the minced garlic and saute for one minute more.  Add the carrots, zucchini, and broccli.  Cook for 3 minutes.  The vegetables will not be entirely cooked through, that’s ok!  They will be perfectly cooked after baking in the oven! Remove the pan from heat and add vegetable mixture to the creamy chicken mixture and stir them together.

Spoon filling into a 8×8 inch pan.  Remove the biscuits from the fridge and place them on top of the filling.  Brush the tops of the biscuits with heavy cream, buttermilk, or egg wash.

Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling.  Remove from the oven and allow to cool slightly before serving.

* feel free to use any mix of vegetables that you like!

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