Chicken & Poultry

Chicken Pot Pie with Goat Cheese Drop Biscuits

by Shawnda on November 19, 2014

in Bread,Chicken & Poultry,Goat cheese

Chicken Pot Pie with Goat Cheese Drop Biscuits

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.

Chicken Pot Pie with Goat Cheese Drop Biscuits

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.

Chicken Pot Pie with 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.

Ingredients

  • 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
  • Salt
  • 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)

Instructions

  1. Preheat oven to 425.
  2. 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).
  3. Heat 4 Tbsp butter in a large pot over medium heat.
  4. Add the onion, carrots, and bell pepper and cover, stirring occasionally and cooking for ~10 minutes until softened.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. Stir in the shredded chicken, add additional salt and pepper, turn off the heat, and transfer to the baking dish.
  10. In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.
  11. 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.
  12. 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.
  13. Pull off golf ball-sized chunks of dough and place on top of the chicken mixture.
  14. Transfer the baking sheet to the oven and bake ~20-25 minutes, until the filling is bubbly and the biscuits are golden brown.
  15. 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.

Notes

Yields: 6-8 generous servings

Source: Confections of a Foodie Bride, Biscuits from Cook Like a Champion

Estimated time: 1 hour 20 minutes

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Cheesy Chipotle Chicken and Rice Casserole

There’s also some broccoli in there, too. All the food groups represent: cheese, carbs, leftover protein, and green stuff. If that doesn’t scream balance, then I do not know if there’s help for you.

Cheesy Chipotle Chicken and Rice Casserole

With the coldest night since April on tap for us tonight – 44F, BRRRRR! – I wanted something warm and not-chili for dinner. I took the house – and Thanksgiving favorite – Cheesy Broccoli and Quinoa Casserole and grabbed a can of chipotles and that leftover shredded chicken in the fridge that needed to be eaten, like, yesterday.

Cheesy Chipotle Chicken and Rice Casserole

It’s still all the things you love about the traditional broccoli, cheese, and rice casserole: one baking dish, cheesy, gooey, not-very-pretty comfort food. But this version, it gets a little added kick from stirring a few tablespoons of minced chipotle peppers in adobo sauce into the cheese sauce.

Cheesy Chipotle Chicken and Rice Casserole

It’s a little spicy. It’s still super cheesy. And insanely comforting.

Cheesy Chipotle Chicken and Rice Casserole

The cheesy comfort food favorite gets a spicy kick from chipotle peppers.

Ingredients

  • 1.5 cups uncooked white rice (or enough to yield 3 cups cooked, check your package instructions)
  • 16 oz frozen chopped broccoli
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1 small yellow onion, diced
  • 2 cups milk
  • 2 cloves garlic, minced
  • 3 Tbsp minced chipotles in adobo sauce*
  • Salt and pepper, to taste
  • 8 oz. sharp cheddar cheese, shredded
  • 1 1/2 cups leftover shredded chicken
  • *I put the entire can into a mini-chopper and mince and then save the leftovers in the fridge. Or freezer.

Instructions

  1. Preheat oven to 400.
  2. In a medium sauce pan, cook the rice in water with a generous pinch of salt, according to package, directions and then set aside.
  3. In a large pot over medium heat, melt the butter.
  4. Whisk in the flour, onion, garlic, 2-3 tablespoons of minced chipotles (if you're sensitive to heat, start with 2), a generous pinch of salt and black pepper.
  5. Let cook 1-2 minutes and then slowly add the milk, whisking until the sauce is smooth.
  6. Let the sauce simmer, reducing the heat if necessary, about 5 minutes until thickened and bubbling.
  7. Remove from heat, whisk in the cheddar a handful at a time until completely melted.
  8. Taste for spice/seasoning and add additional chipotles, salt, and pepper to taste.
  9. Add broccoli, rice, and chicken to the pot and mix well.
  10. Transfer mixture to a casserole dish and bake ~35 minutes, until the top is nicely browned.

Notes

Yields: 8-12 servings

Adapted from Cheesy Broccoli Quinoa

Estimated time: 1 hour

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Cheesecake Factory Chicken Bellagio Copycat

This is the greatest restaurant ever, momma.

There are some points you just can’t argue against.

Cheesecake Factory Chicken Bellagio Copycat

Last week, Landry & I took a Mommy-Daughter day. A field-trip with her preschool class to a local farm, flu shots (because I am the epitome of fun), half-marathon packet pickup, and a trip to the Lego Store was capped off with a super late lunch at the Cheesecake Factory.

Side note: The look of wonder on a sweet 4-year-old’s face after she discovers what’s hiding inside the fried mac & cheese far surpasses the magic of any five Christmas mornings.

Cheesecake Factory Chicken Bellagio Copycat

My very very favorite dish is the Chicken Bellagio. It is a wonderfully delicious calorie- and sodium-bomb of perfection. You have a half pound (or more) of pesto spaghetti topped with fried chicken cutlets, topped with prosciutto, topped with a simple arugula salad.

For $15, it feeds us 2 bigs and 1 little twice. But you can shave the calories and sodium and price down quite a bit at home without a lot of effort.

And you don’t have to put on pants or mascara to do it (though I do recommend wearing pants while cooking the chicken). (You know.) (Because splatters.)

Cheesecake Factory Chicken Bellagio Copycat

You have three components here: the pasta, the chicken, and the salad. Put the pasta into the boiling water at the same time as you start cooking the chicken and with the exception of quickly tossing some salad greens with some olive oil, lemon juice, and parmesan, everything should finish up at the same time.

Copycat Chicken Bellagio

A copycat recipe for the Cheesecake Factory's Chicken Bellagio. Make it at home and skimp on the calories, not the flavor.

Ingredients

  • For the pasta:
  • 8 oz uncooked thin spaghetti
  • 1/3 cup pesto
  • 1/4 - 1/2 cup cream, optional*
  • For the chicken:
  • 1/4 cup olive oil
  • 2 chicken breasts
  • 1/2 cup flour
  • 1 egg whisked with 1 Tbsp water
  • 1 cup panko
  • 2 tsp Italian seasoning
  • Salt
  • Pepper
  • 2 Tbsp Parmesan cheese
  • For the salad:
  • 4 slices prosciutto
  • Your favorite dark salad greens (I had a baby spinach-kale mix on hand)
  • Olive oil
  • Lemon wedges
  • Parmesan
  • *I was looking to lighten the dish and didn't want anything as heavy as cream in the recipe. The restaurant obviously uses a cream-based sauce - so if you want to go big, stir in a bit of heavy cream.

Instructions

  1. Bring water to boil in a large pot.
  2. Heat 1/4 cup olive oil in a frying pan over medium heat.
  3. Whisk egg with 1 Tbsp water and pour into a plate or small pan (I used an 8-inch sq baking dish).
  4. Mix together the panko, Italian seasoning, a generous pinch of salt, pepper, and cheese in another plate or small pan (I used a dinner plate).
  5. Slice the chicken breasts in half horizontally and place in a large zipper bag (or between sheets of plastic wrap) and lightly pound a few times to even and thin them out (thin enough so that they cook quickly but not thin enough that you can see through them).
  6. Add flour to the zipper bag and shake to coat the chicken.
  7. Shake off the excess flour and dip the chicken into the egg mixture, flipping to coat.
  8. Press the chicken into the panko mixture and flip and press again. Transfer to another plate or pan and set aside, repeat for the remaining 3 pieces of chicken.
  9. Put the pasta into the boiling water at the same time you start the first two pieces of chicken in the frying pan.
  10. Cook the chicken two pieces at a time, for 2-3 minutes on each side, decreasing the heat a little if it browns too quickly.
  11. Before draining the pasta, pull out ~1 cup of the pasta water and set aside.
  12. Drain the pasta and return to the pan with half of the pasta water and the pesto. Toss until a creamy sauce forms, adding additional pasta water, as necessary.
  13. Divide the pasta between 4 plates and top with the chicken cutlets as they come out of the pan. Season with additional salt and pepper.
  14. Top each piece of chicken with a slice of prosciutto.
  15. In a medium bowl, toss 4 handfuls of salad greens with a drizzle of olive oil, a pinch of salt, a squeeze of 2 lemon wedges, and a small handful of grated parmesan.
  16. Divide between the 4 plates and enjoy. Without mascara. Pants also optional.

Notes

Yields: 4 generous servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

Well, actually three ways. But I didn’t photograph the third way.

(Can’t wait to see those Google keyword searches next week!) ([giggle])

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

Let me introduce you to the most amazing thing to come out of my crockpot since… well, that last amazing thing that came out of my crockpot.

I call it Honey Chipotle Chicken. And I call it dinner for 4 nights this week.

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

It starts with 3 lbs of chicken breasts, some honey, a can of chipotles in adobo, and some onion and garlic. ~5 hours later, you have enough chicken to feed a small army for nearly the rest of the week. An army that will absolutely adore you.

The cooking sauce is defatted (it’s a word) and thickened and then drizzled over the shredded chicken. The sauce has a pretty amazing balance of sweet and heat – my 4 year old actually claimed it to be “too spicy”… but I watched her mop up every single drop of sauce with her quesadilla because seriously – what won’t that kid do for a bowl of Blue Bell? (Besides not cleaning her room.)

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

The first night we made those tacos and quesadillas (because my 4 year old will not eat a taco that hasn’t been sufficiently smashed), topping them with pico de gallo and some crumbled goat cheese. For lunch the next day, I served it over a bowl of some fancy rice-quinoa mix.

Then we made enchiladas. And I have no reservations about telling you this: They are absolutely the best enchiladas I’ve made or eaten. Ever. Sweet, spicy (but not craaazy hot), and cheesy comfort food.

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

And I’ve still got 1/2 lb of shredded chicken and a cup of sauce left. I can tell you one thing – the weekend’s football munchies are going to be killer good.

Slow Cooker Honey Chipotle Chicken

Sweet and spicy Honey Chipotle Chicken made in the crockpot. Tacos, enchiladas, sandwiches, or gameday appetizers - it's uses are as endless as the dish is amazing.

Ingredients

  • For the Honey Chipotle Chicken:
  • 3 lbs boneless, skinless chicken breast
  • 7 oz can chipotles in adobo
  • 3/4 cup honey
  • 1/2 small onion, roughly chopped
  • 3 cloves garlic
  • Worcestershire sauce
  • Black pepper
  • 3 Tbsp cornstarch
  • To serve as tacos:
  • Tortillas
  • Tomatoes
  • Cilantro
  • Crumbled goat cheese
  • To serve as enchiladas:
  • 12 tortillas
  • 4 oz grated Monterrey Jack cheese
  • Cilantro

Instructions

  1. Place chicken breasts in a large crockpot.
  2. Place the chipotles, honey, onion, garlic, a couple dashes of Worcestershire, and black pepper into a blender (you can chop/mince everything by hand if you'd like). Fill the empty chipotle can with water and add the water to the blender.
  3. Blend for 15-20 seconds until you have a pourable sauce (super smooth, homogenous liquid not necessary).
  4. Pour the sauce over the chicken and cook on low for 4-5 hours.
  5. Remove the chicken and shred (I am still loving this method!); cover and set aside.
  6. Skim the fat from the top of the sauce or pour the sauce into a fat separator (I have this one and didn't use the strainer attachment).
  7. Transfer defatted liquid to a sauce pan on the stove over medium high heat. Pull out ~1/2 cup of liquid and whisk it with 3 Tbsp cornstarch. Add it back to the sauce pan and cook until it the sauce boils and thickens.
  8. I tossed 1/2 cup sauce with the shredded chicken to keep it moist and then stored the two separately (I had 3.5 cups of liquid).
  9. To make tacos, serve the shredded chicken drizzled with 1-2 Tbsp of honey chipotle sauce and top with chopped tomatoes, cilantro, and crumbled goat cheese.
  10. To make enchiladas, place 1/2 cup of sauce in the bottom of a baking dish. Preheat the oven to 375. Wrap chicken and a pinch of shredded cheese in each tortilla and place in the dish (I used half the cheese inside the enchiladas, the other half on top). Top with 1-1.5 cups honey chipotle sauce and the remaining cheese. Bake ~15 mintutes, until browning and bubbly. Serve topped with chopped cilantro (if you're not a hater).

Notes

Yields: A Whole Lot

Source: Confections of a Foodie Bride, method inspired by The World Famous Honey Sesame Chicken

Estimated time: 5 hours 30 minutes

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