Comfort foods are very… comforting. I must admit I’m drawn to them. Maybe it’s a Midwest thing – those long, hard winters where the sun sets early and dinner is a dark affair just makes us long for something to console our cold cold hearts. And toes.
Some may turn to soups and stews, some to warm bread and meat, but how about doing all of that in one dish? Satuteed vegetables, juicy chicken, rich sauce and fresh, warm biscuits together in one beautiful bowl. And, well, this chicken pot pie might be a bit over the top. The chive black pepper biscuits, they’re a start. The rich, dreamy cream cheese sauce, ahem, may not be an every day affair. But you will feel it’s comfort on a chilly dark night. There will be no regrets.

Chicken Pot Pie with Black Pepper and Chive Biscuits
adapted from Joy the Baker

This recipe is time consuming, and I’ve found if you can prep the vegetables in the morning [or night before] it saves a lot of time. The dry ingredients for the biscuits could also be combined early, but wait to add the buttermilk until just before cooking.The original recipe uses rotisserie chicken, which you could still substitute if you wanted to save even more time. Just omit the chicken breasts and start with sauteing the onion. I like to cook my own breasts because it adds more flavor to the pan.I also substituted frozen corn for frozen peas, just my personal preference. But you could do either. Or both.

Biscuits
2 1/2 cups [12.5 ounces] flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1/2 – 1 teaspoon black pepper [depending on how much you like pepper] 1/4 cup chopped fresh chives
1/4 cup [2 ounces] butter, cold and cut into 1 inches pieces
4 ounces cream cheese, cold, and cut into 1 inch pieces
3/4 cup buttermilk

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. Use your hands to cut the fat into the flour, until the fat is the size of small peas, and some is the size of oat flakes. Make a small well in the mixture. Add the buttermilk, and combine the wet and dry ingredients until just combined. Dump the biscuit dough onto a lightly floured work surface. Lightly knead together until dough forms a disk [or square] about 1 1/2 inches thick.
Use a round, 1 1/2-inch biscuit cutter to cut twelve biscuits, or small squares. Place biscuits on a sheet pan and place in the fridge until ready to bake.
For chicken and vegetables
1 tablespoon olive oil
2 skinless chicken breasts

2 tablespoons butter
1 small onion, diced
2 garlic cloves, minced or pressed
3 medium carrots, diced
1 zucchini, diced
1/4 cup white wine or vermouth
1 1/2 cups frozen corn

Heat olive oil in a 12 inch skillet over medium high heat. Cook chicken breasts, skin side down, until nicely browned, about 5-7 minutes. Flip chicken and cook until largest part of the breast reads 150-155 degrees, 5-10 more minutes. Remove chicken from pan and set aside on a cutting board to cool. [Chicken will cook up to proper temperature, 165, in the oven while baking.]
Heat butter in the same skillet over medium high heat until foaming subsides. Add onions and saute until translucent, about 5 minutes. Add carrots and cook until crisp tender, 5-10 minutes. Add zucchini and cook until tender, 2-3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add vermouth and cook until almost absorbed, 2-3 minutes. Remove vegetables from pan and set aside in a bowl. Add frozen corn and stir to combine.

For filling
4 tablespoons butter
1/2 cup flour
2 cups chicken broth
1 1/2 cups whole milk
4 ounces cream cheese, soft
salt and pepper to taste
1 tablespoon lemon juice
1/8 teaspoon fresh grated nutmeg
1/4 cup fresh basil, chopped

Preheat oven to 400.

In a medium saucepan over medium heat, melt butter. Whisk in the flour [the mixture will be very thick]. Heat for 1 minute. Turn burner to medium-low and add the chicken stock, and whisk until no lumps of flour 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. Off the heat, stir in the lemon, nutmeg and basil. Add salt and pepper to taste. Stir in the chicken and vegetables to combine.
Pour the filling into a 9×13-inch pan. Remove the biscuits from the fridge and place them on top of the filling. Brush the tops of the biscuits with buttermilk.
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.
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7 Responses to chicken pot pie with black pepper and chive biscuits

  1. Petit Monde says:

    Wow! This looks amazing. Time consuming, perhaps, but well worth the effort on a chilly evening. And what else is there to do? xo JR

  2. freddye says:

    those biscuits look wonderful! gotta try it. super cute blog by the way.

  3. Petit Monde says:

    I made this yesterday. A perfect Sunday dinner. I didn’t have zucchini, and I did have celery and potatoes, so I used those. And rotisserie chicken. It was absolutely delicious. I will be making it again and again! xo

  4. This is very colorful.i am searching this type of biscuit but i am not getting that one.Now happy immediately i will prepare this one as early as possible.Thank you for providing this recipe.
    Chicken Recipes

  5. It looks awesome of this recipe and i will defenetly try as soon as possible.

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