Chicken Pot Pie with Cream Cheese and Chive Biscuits

A couple weeks ago I came down with a nasty respiratory infection. It totally kicked my butt and all I ate for about a week was soup. Once I started feeling better, I was getting sick of soup, but still craving comfort food. I decided to whip up this chicken pot pie on a Sunday afternoon.

Chicken Pot Pie

I made quite a few changes to the original recipe. Hubby and I follow the general rule that your plate should be half filled with vegetables before you put anything else on it when we’re eating at home. A lot of one-pot meals are lacking in the vegetable department if you ask me. As with many other recipes, I bumped up the amount of vegetables in this recipe. A lot.

Cream Cheese and Chive Biscuits

Other than just wanting more veggies on our plates, I also hate when I buy veggies and a recipe only calls for 1 cup or 1 carrot or something. Instead of risking the produce going bad, I just throw the additional veggies in. It hasn’t ruined a recipe yet, and I doubt it ever will. This recipe definitely wasn’t ruined by being stuffed to the gills with vegetables.

In fact, I would almost call this vegetable pot pie with chicken since there are so many vegetables in it. Obviously, you can tailor this recipe to fit your tastes and cut out some of these veggies if you’d like, but I’m glad I went as veggie-heavy as I did.

Chicken Pot Pie

Another added benefit of bumping the veggies is that it yielded more servings. Yay for more leftovers to enjoy! You might notice that I only got 9 biscuits out of the recipe instead of 12. Not sure why that is. I used the top of a glass to cut my biscuits, and it was bigger than 1.5″, which would be a tiny biscuit in my mind… My biscuits were more like 2.5″ across, hence having 9 instead of 12.

Chicken Pot Pie

The last thing I changed was the flavor of the sauce. I added just a pinch of smoked paprika. Mostly because I love that stuff and can’t get enough of it, but also because as I was seasoning the sauce, I felt that it needed something else. Nutmeg and paprika play nicely together and I’m glad I made the addition.

Even after all of the modifications I made, this recipe was still a winner (or maybe it’s because of the modifications I made – you pick). It reheated nicely in the oven (or toaster oven at work) and fed us for a few days. I think this would be a perfect meal to serve for Easter brunch. I would even make it a day in advance, then just reheat it that day. Then you don’t have to be fussing in the kitchen when you have guests over.

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Chicken Pot Pie with Cream Cheese and Chive Biscuits

Yield: Serves 8-10


For the Biscuits
2 1/2 cups flour
1 Tbsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp sugar
1/2 to 1 tsp coarsely ground black pepper (depending on how spicy you like your biscuits)
1/4 cup chopped fresh chives
1/4 cup (2 ounces) unsalted butter, cold and cut into cubes
4 ounces (half of a brick) cream cheese, cold
3/4 cup buttermilk, cold

For the Filling
1 small onion, diced
6 garlic cloves, minced
2 cups thinly diced carrots (1 lb)
4 cups diced zucchini (optional)
2 1/2 cups frozen peas (one 14.4 oz bag), thawed

4 Tbsp unsalted butter
1/2 cup flour
2 cups chicken broth
1 1/2 cups whole milk
4 ounces (half of a brick) cream cheese
salt and pepper to taste
1 Tbsp fresh lemon juice
1/8 tsp freshly ground nutmeg
1/4 tsp smoked paprika (optional)
3 cups shredded chicken

2 Tbsp butter or olive oil


For the Biscuits
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 fingers to quickly incorporate the fat into the flour. Break up the butter and cream cheese with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.

Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy 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 to cut biscuits. 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.

For the Filling
Place a rack in the center of the oven and preheat oven to 375 degrees F.

Dice onion, garlic, carrots, zucchini, and thaw the frozen peas. Set aside.

In a medium saucepan over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame 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, untilcream cheese has melted and the mixture is the consistency of warm, thick pudding. Add chicken, lemon, and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.

In a dutch oven over medium heat, melt butter (or olive oil, if using). Add onions and saute until translucent, about 3 minutes. Add minced garlic and saute for one minute more. Add carrots, zucchini, and peas. Cook for about 5 minutes. The vegetables will not be entirely cooked through. Remove from heat and add the creamy chicken mixture to the dutch oven. Stir to combine.

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 25-30 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.

To reheat, preheat the oven to 300 degrees F. Cover dish with foil and bake until warmed through, about 15 minutes. Serve.

Chicken Pot Pie will last, well wrapped in the refrigerator, for up to 4 days.

Recipe from inspired by cookingforengineers and kingarthurflour, as seen on Joy the Baker

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14 Responses to “Chicken Pot Pie with Cream Cheese and Chive Biscuits”

  1. #
    Shannon — March 25, 2013 at 3:20 pm

    love your adaptations- and i agree, one-pot meals usually need more veggies!

    • beantownbaker — March 25th, 2013 @ 3:44 pm

      Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…

  2. #
    Sues — March 25, 2013 at 3:37 pm

    Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂

    • beantownbaker — March 25th, 2013 @ 3:45 pm

      Glad I’m not the only one!

  3. #
    Megan — March 25, 2013 at 4:13 pm

    I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.

  4. #
    Wendy — March 25, 2013 at 10:13 pm

    This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!

    • beantownbaker — March 26th, 2013 @ 7:29 am

      I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.

  5. #
    Nutmeg Nanny — March 26, 2013 at 10:36 am

    I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂

    • beantownbaker — March 26th, 2013 @ 8:16 pm

      Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…

  6. #
    Ashley Bee (Quarter Life Crisis Cuisine) — March 26, 2013 at 11:11 am

    My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.

    • beantownbaker — March 26th, 2013 @ 8:16 pm

      I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.

  7. #
    scott — March 27, 2013 at 12:06 pm

    This recipe looks delicious. Do you know the nutritional values? If you post it on they will calculate it for you and you can get paid for posting recipes.

  8. #
    Rachel @ Baked by Rachel — March 28, 2013 at 6:15 am

    I love that you topped this off with biscuits instead of the traditional flaky crust!

    • beantownbaker — March 28th, 2013 @ 6:53 am

      Biscuits are always the right answer 😉

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