When I was a kid and my dad had to go out of town for work, my mom would take us to the freezer section at the grocery store and let us choose our own Swanson pot pie for dinner. It was such a fun treat and while this recipe is a thousand times better than those little frozen pies, it still makes me feel like a little kid.
2 1/2 cups flour
1 TBS baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp sugar
1/2 tsp ground black pepper
1/4 cup butter, cold and grated or cut into little cubes
1/2 a brick of cream cheese (4 oz), cold
3/4 cup buttermilk (in a pinch use milk and add 1 tsp lemon juice and let curdle)
Mix together the flour, baking powder, soda, salt, sugar, and pepper. Add the butter and cream cheese and using either a pastry blender or your hands blend until it looks like very coarse sand. Add the buttermilk and stir just enough that everything comes together. You don’t want to over mix or your biscuits won’t be light and fluffy. Turn onto a floured surface and knead gently a few times. Pat out to about 2 inches thick. Using a round cookie cutter or the top of a cup, cut into biscuits. Cover and set aside.
The Pot Pie
4 TBS butter
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
1/2 brick of cream cheese (4 oz)
1 TBS lemon juice
1/8 tsp ground nutmeg
1 tsp poultry seasoning
2 cups shredded cooked chicken (I used Costco canned chicken)
2 TBS olive oil
1/2 onion, diced
1 garlic clove, minced
1 1/2 cups carrots, diced
1-2 cups zucchini, diced
1 1/2 cups frozen peas, thawed
Salt and Pepper to taste
Preheat the oven to 400 degrees F. In a large saucepan, melt butter over medium heat. Whisk in the flour-it will be thick-and heat for about one minute. Reduce heat to low and whisk in the chicken broth. Stir until smooth and add the milk and cream cheese. Cook, stirring often, until the cream cheese has melted. Add the chicken, lemon, and spices.
In a separate large skillet, heat the olive oil and add the onions. Sauté until they are translucent. Add the garlic, carrots, zucchini, and peas. Toss together and cook on high for about 3 minutes-just until the veggies are tender crisp.
Spread the veggies into a 9×13 pan and pour the chicken cream mixture on top. Sprinkle a little salt and pepper. Then place your biscuits on top of everything and brush with the remaining buttermilk.
Bake for 25 minutes or until the biscuits are golden and the pie is bubbling.