If you know me, then you know that Chicken Pot Pie has a special place in my heart, er I mean stomach. Around these parts, it is called CPP.
Mr. A’s work colleagues request CPP all the time.
I make this probably 6 times a year.
Nutmeg and cream cheese are the bonus ingredients here. The nutmeg adds the perfect hint of Fall that compliments the rustic potatoes and creamy chicken…and the chicken is creamy because of the cream cheese. Obviously. It is not as rich as you would think. The crunchy carrots and flaky biscuits all work together. Try it for yourself.
You’ve been warned. Assemble takes a while – but the result is so worth it. Perfect to prepare on a cold Sunday afternoon.
Chicken and Mushroom Pot Pies with Thyme Cream Cheese Biscuits
For the Biscuits-
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 heaping teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 to 1 teaspoon coarsely ground black pepper
- 1 heaping teaspoon dried thyme
- 1/4 cup butter, cold and cut into cubes
- 4 ounces (half of a brick) cream cheese, cold and cut into small pieces
- 3/4 cup buttermilk, cold
For the Filling-
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 4 ounces (half of a brick) cream cheese
- salt and pepper to taste
- 1/8 teaspoon fresh ground nutmeg
- 3 cups shredded chicken – I used a whole roasted chicken
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 1 small garlic clove, minced
- 1 1/2 cup thinly diced carrots
- 1 oz. container sliced mushrooms
- 8 small red potatoes, small dice
1. To make the biscuits: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and thyme. Add butter and cream cheese to the dry ingredients. Use your fingers to quickly incorporate into the flour. Pressing each piece of butter/cream cheese between two fingers. Work relatively fast since you don’t want the butter to melt.
2. Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using your hands, combine the wet and dry ingredients – the dough won’t be fully combined – pour onto lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick – the trick here is to fold the dough over itself. Like you are folding a piece of paper or a blanket.
3. Use a round, 1 1/2-inch biscuit cutter to cut biscuits – I used a top of a mason jar :). Place biscuits on a sheet pan and place in the fridge until ready to bake.
1. To make the filling: Preheat oven to 400 degrees F. Dice onion, garlic, carrots and potatoes. Set everything aside, but the potatoes. Cook in boiling water for 5 minutes or until tender.
2. In a medium saucepan over medium heat, melt butter. Whisk in the flour and cook for 1 minute. Turn 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 cream cheese has melted and the mixture is thick. Add chicken and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.
3. In a medium skillet over medium heat, melt butter. Add onions and saute until translucent, about 3 minutes. Add carrots and cook for 5 minutes. Add garlic and cook for 1 more minute. Remove from heat and add vegetable mixture and potatoes to the creamy chicken mixture. Stir to combine.
4. Spoon filling into a 9×13-inch pan or individual ramekins.
Here is where two options presents themselves. Either top your pies with the biscuits or cook them individuals on a sheet pan. This time around I cooked them separately, because last time they were a bit soggy on the bottoms where they touch the pot pie. Complete personal preference. I think next time I will cook them on top of the pot pies.
5. 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 cool slightly. Dig in.