Chicken Pot Pie with Cream Cheese Biscuits

So one of C's most favorite meals I cook is chicken pot pie, in all its varieties.  I was quite wary of making a new recipe for it, but I have been wanting to try Cook Like a Champion's version for quite awhile.  C took Miss F to see the new Muppets movie while I stayed home and baked this amazing dish.  One burned arm later, I had a new favorite version of chicken pot pie.  C and Miss F loved it as well, but they didn't eat too much, turns out they were quite full from the bucket full of popcorn they had shared.  No matter, more pot pie for me.

Chicken Pot Pie with Cream Cheese Biscuits

For the biscuits:
2½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon granulated sugar
4 tablespoons unsalted butter, cold and cut into cubes
4 ounces cream cheese, cold
¾ cup buttermilk, cold

For the filling:
6 tablespoons unsalted butter, divided
1 small onion, diced
2 boneless skinless chicken breasts, diced
1 small garlic clove, minced
1½ cup thinly diced carrots
1½ cups frozen peas, thawed
½ cup all-purpose flour
2 cups chicken broth
1½ cups whole milk
4 ounces cream cheese
salt and pepper to taste
1 tablespoon fresh lemon juice

To make the biscuits, whisk together the flour, baking powder, baking soda, salt, pepper, sugar and chives in a medium bowl. Add the butter and cream cheese and work with your fingers to incorporate them into the flour mixture until it is unevenly crumbly. Make a well in the center and add the buttermilk. Use a fork to mix it into the dry ingredients.

Turn out the shaggy dough onto a lightly-floured work surface. Knead until it comes together and press it into a circle about 1½ inches thick. Use a floured biscuit cutter (1½ to 2-inches) to cut biscuits. Press together the dough scraps and repeat until no dough remains. Place biscuits on a small cookie sheet and refrigerate until ready to bake.

Heat oven to 400 degrees. Melt 2 tablespoons of butter in a medium saucepan set over medium heat. Add the onions and chicken, cook for 5 minutes. Add the garlic and continue cooking an additional minute. Add the carrots and peas and cook for another 3 minutes. Transfer to a bowl and set aside.

Melt the remaining 4 tablespoons butter in the same saucepan over medium heat. Whisk in the flour. The mixture will be very thick. Cook for 1 minute, then reduce heat to low and whisk in the chicken broth. Once no bits of flour remain, whisk in the milk and cream cheese. Increase to medium-low heat and continue cooking until the cream cheese has melted. Add the chicken and vegetables, taste and adjust seasonings as needed.

Transfer filling into a 9x13-inch baking dish. Place the biscuits on top of the chicken mixture and brush with milk. Bake for 20 to 25 minutes, until the biscuits are golden and the filling along the sides of the dish is bubbling. Allow to cool slightly before serving.

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