If you don’t use goat cheese in – and on – your chicken pot pie, I’d like you to reconsider how you make chicken pot pie.
Although technically this might be considered “Chicken & Biscuits” but let’s not get bogged down in the details. Humor me.
The first time I made a completely from-scratch chicken pot recipe ~8 years ago, it took me close to 3 hours. You cooked the chicken at the same time you were making everything else from scratch (the filling and the pastry topping). And while I streamlined the process quite a bit over the years… man, ain’t nobody got time for that.
With all that heavy cream in the filling, it was a total fat- and calorie-bomb. But what really convinced me that all the work was worth it back then: the tangy, tender cream cheese pastry crust.
But you know what makes an even better chicken pot pie topping than that? Goat Cheese Drop Biscuits.
Not familiar with Goat Cheese Drop Biscuits? Today is your &^%$#@! lucky day. A heavy dose of black pepper, creamy goat cheese, and tangy buttermilk (or greek yogurt) are cut into ordinary old drop biscuit dough. The result? Far from ordinary old drop biscuits.
Under those crispy-tipped biscuits, an entire Costco rotisserie chicken, plenty of vegetables, and more goat cheese keep the filling hearty and flavorful even in the absence of heavy cream.
WHY ARE YOU SO DOWN ON HEAVY CREAM, SHAWNDA? YOU BASICALLY TAKE PICTURES OF DESSERT FOR “A LIVING” AND ‘TIS THE SEASON, RIGHT?! I know, I know. But I have recently dropped 25 lbs and I’d like to drop another 25. Andplusalso, I am paying someone to take pictures of us this weekend so this is a NO HEAVY CREAM zone until after photos on Saturday 🙂
Chicken Pot Pie with Goat Cheese Drop Biscuits
A hearty, flavorful chicken pot pie topped with tangy Goat Cheese Drop Biscuits.
- For the filling:
- 4 Tbsp butter (I used Smart Balance)
- 1/2 very large yellow onion, chopped (~2 cups)
- 1 cup chopped carrots (about 12 baby carrots stolen from my kid's lunch stash)
- 1 small green bell pepper, chopped
- 1 cooked rotisserie chicken (that you picked up from Costco along with a whole bunch of stuff you didn't need)
- 4 cloves garlic, minced
- Black pepper
- 1/2 cup flour
- 1 tsp Tobasco (or your favorite hot sauce)
- 3 cups chicken stock
- 5 oz log of goat cheese, divided
- 16 oz frozen peas
- 8 oz frozen broccoli florets
- For the biscuits:
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- Generous amount of black pepper
- 4 Tbsp butter (again, more Smart Balance)
- 2 oz goat cheese (that was leftover after making the filling)
- 1 cup buttermilk (I prefer 2/3 cup fat-free greek yogurt whisked with 1/3 cup 1% milk)
- Preheat oven to 425.
- Lightly spray a baking dish with cooking spray (my dish holds 3 quarts) and set it on top of a baking sheet (safety first, clean ovens second).
- Heat 4 Tbsp butter in a large pot over medium heat.
- Add the onion, carrots, and bell pepper and cover, stirring occasionally and cooking for ~10 minutes until softened.
- While the vegetables are cooking, skin, debone, and shred the rotisserie chicken - I save the "castoffs" in a large zipper bag and freeze to make stock later.
- Add the garlic, black pepper, generous pinch of salt, and flour to the pan, stirring to make a paste. Let cook 2-3 minutes, stirring once or twice more (it will be thick and clumpy and do not panic).
- Add the Tobasco and then whisk in the chicken stock, making sure to scrape the bottom of the pot to loosen any flour and vegetables stuck to the pan.
- Bring mixture to a boil, add 3 oz of the goat cheese, peas, and broccoli, and cook until everything is heated through and the goat cheese has melted completely.
- Stir in the shredded chicken, add additional salt and pepper, turn off the heat, and transfer to the baking dish.
- In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.
- Cut the remaining 2 oz goat cheese and butter into the dry ingredients until a shaggy, crumbly mixture forms - I do this with my fingers and it takes ~60 seconds.
- Make a well in the dry ingredients and add the buttermilk or yogurt mixture. Stir until all traces of dry ingredients are gone. If it feels a little crumbly, knead it in your hands a few times.
- Pull off golf ball-sized chunks of dough and place on top of the chicken mixture.
- Transfer the baking sheet to the oven and bake ~20-25 minutes, until the filling is bubbly and the biscuits are golden brown.
- Try not to laugh so loud that you startle your 4-year-old when you find that she has pulled a chair up to the range and is eating the biscuit topping straight off the pot pie.
Yields: 6-8 generous servings
Estimated time: 1 hour 20 minutes