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Chicken Pot Pie with Cream Cheese and Chive Biscuits


Hello Dream Boy,

If I didn’t know any better, I’d think I dreamt you up.  Biscuits and cream and veggies and chicken.  I must must must have dreamt you up, pulled you in the oven, and put you right in my life.

I’m going to keep you around Dream Boy.  I’ll get those fluffy feelings in my belly when I see you across the room.  I’ll smile at you often and forever.  I totally won’t stalk you on Facebook.  I’ll just be here, being super cool.  No biggie.  High five.



I want you to get in on this recipe.  I want you to think it’s a Dream Boy too.


There are three things going on here.

1.  Cream Cheese, Chive and Black Pepper Biscuits

2.  Creamy Cream Sauce

3.  Rotisserie Chicken and Diced Veggies

I smashed them all together in a pot… then I totally fell in love.


Cream cheese helps make the biscuits extra tender,  and utterly unstoppable.

I took the cream cheese left over from the biscuits and tossed it in the cream sauce.  I’m a thinker.  The cream sauce is rich, flavorful, and you’ll surely want to bathe with it.  Don’t… it’s probably too hot.

I am crazy lazy when it comes to cooking chicken… mostly because there is a thing called Rotisserie Chicken.  Already cooked!  Already super delicious!  Come on!  I stripped the meat off of a rotisserie chicken, measured up a generous three cups and swirled it into the rich cream sauce.  Hallelujah.

Note!  A touch of lemon juice and fresh ground nutmeg totally set this cream sauce apart from all the rest.  Brightness.  Nuttiness.  Depth.  Trust.


Veggies are nice.  Flavor, sweetness, a bit of crunch.  They’re necessary.  Get into it.


What are you thinking?

Did this just get bumped to the top of your weekend baking list?  Say yes.

Maybe Easter Brunch?  Maybe?  Totally possible.

Dinner for that hardworking husband?  Totally.  He’ll fall on the floor and want to marry you all over again.

Chicken Pot Pie with Cream Cheese and Chive Biscuits

adapted from cookingforengineers and kingarthurflour

Makes one 9×13-inch dish  with 12 biscuits

Print this Recipe!

For the Biscuits:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 teaspoon granulated sugar

1/2 to 1 teaspoon 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:

4 tablespoons unsalted butter

1/2 cup all-purpose 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 tablespoon fresh lemon juice

1/8 teaspoon fresh ground nutmeg

3 cups shredded chicken meat

2 tablespoons butter or olive oil

1 small onion, diced

1 small garlic clove, minced

1 1/2 cup thinly diced carrots

1 cup diced zucchini (optional)

1 1/2 cup frozen peas, thawed

Start by making 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.

Next, make 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 medium skillet 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 3 minutes.  The vegetables will not be entirely cooked through.  That’s ok!  Remove from heat and add vegetable mixture to the creamy chicken mixture.  Stir to combine.

Spoon 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 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.

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.