Chicken Broccoli Pot Pie

 So, it's cold.  Really cold.

Sometimes a Polar Vortex requires food made with cream of blah, blah, blah soup. I know it's January and everyone is on their "clean eating" high horses.  However, I'm cold and hungry, so when I spied this recipe on Pinterest from Half Baked Harvest, I was intrigued. I'm terrible at dieting to be honest.

This is delicious. Morgan would probably eat this once a week- luckily for my waistline, I'm not that awful at watching my weight.  For a quick, easy, comfort food dinner, though?  This is perfect!

Ingredients

Filling:

•   1 can Low Sodium Cream of Chicken

•   2 cans Low Sodium Cream Of Mushroom

•   3 tablespoons softened cream cheese

•   4 cups broccoli florets, fresh or frozen (I used steamed fresh)

•   1 cup grated sharp cheddar cheese

•   4 cups shredded chicken (I used a rotisserie)

•   1/2 teaspoon black pepper

Cheddar Drop Biscuits:

•   2 cups all-purpose flour

•   1 tablespoon baking powder

•   1/4 teaspoon baking soda

•   1/2 teaspoon salt

•   1/2 cup butter (1 stick), cold

•   1 cup grated sharp cheddar cheese, and 1/4 cup more for topping

•   1/2 cup plus 2 tablespoons buttermilk, cold and shaken

•   1 large egg, cold

•   Freshly ground pepper for topping

Instructions


Preheat the oven to 400 degrees.

In a large bowl, add the cream of chicken, cream of mushroom and cream cheese. Mix until thoroughly combined. Mix in the broccoli, chicken, cheese, black pepper.  Spoon the mixture into a baking dish and set aside.

Add the first four dry ingredients to a medium bowl and combine. Using a box grater, grate the cold butter  on top of  the flour mixture. Put the bowl in the freezer for 5 minutes. 

Meanwhile, beat the buttermilk and egg until combined. Combine the butter with the flour, using your hands, until it resembles small peas. Add the cheese and mix until it’s evenly distributed throughout the flour mixture. Add the buttermilk mixture all at once and mix until barely combined; lightly knead the dough until it forms one solid mass.

Using two spoons, drop mounds of dough onto the surface of the casserole mixture. Top with a generous amount of cheddar cheese.

Top each biscuit with a few turns of freshly ground pepper.

Transfer the entire dish to the oven and bake for 40-45 minutes. You’ll know it’s ready when the biscuits are lightly golden brown and the center is bubbling. 

YUM!