CPP with a twist: biscuits instead of a crust. Even better.
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
4 ounces cream cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
1/8 teaspoon ground nutmeg
3 cups shredded rotisserie chicken
1/2 white onion, diced
1 small garlic clove, minced
1 1/2 cups diced carrots, diced
1 1/2 cups frozen peas, thawed
Cream Cheese and Chive Biscuits, uncooked, refrigerated
Preheat oven to 400°F.
Melt 4 tablespoons of the butter in a medium saucepan over medium heat. Add the flour and whisk to combine. Allow to heat for 1 minute. Turn the heat to low, add the chicken stock, and whisk until no flour bits remain. Then, whisk in the milk. Add the cream cheese and stir until the cream cheese has melted and the mixture is thick. Add the salt, pepper, lemon juice, nutmeg, and chicken. Remove from heat. Set aside.
Melt the remaining 2 tablespoons of butter in a medium skillet over medium heat. Saute the onions until translucent, about 3 minutes. Add the garlic and saute for 1 more minute. Add the carrots and peas and cook for about 3 minutes more. The vegetables will not be completely cooked through. Remove from heat and add to the creamy chicken mixture. Stir until just combined.
Spoon the creamy chicken vegetable mixture into a 9x13 pan. Top with the uncooked and chilled biscuits. Brush the tops of the biscuits with buttermilk.
Bake 20-23 minutes, or until the biscuits are puffy and golden and the filling is bubbling. Allow to set before serving.
Source: Joy the Baker