I don’t like to waste food. I feel bad about throwing out something that still has practical use, and also I’m sort of cheap, so I feel bad throwing away money. So when I looked in the fridge and saw the big pot of chicken noodle soup in the fridge, of which we had eaten a grand total of two bowls, it was clear I needed to do something. I decided to turn it into Chicken Noodle Pot Pie, with big fluffy Layered Buttery Chive Biscuits.
I didn’t have a go-to biscuit recipe as of yet, so I turned to a favorite source: Joy the Baker’s blog (her writing is sweet and hilarious and her baking and cooking fabulous).
Chicken Noodle Pot Pie and Buttery Layered Chive Biscuits
I’ll be honest, I only made the biscuits because I knew it would make Robby happy, and because making biscuits from scratch seems like a baking right of passage. I’ve made the canned kind before, but those I ate because they were there.
Turns out I’ve been doing biscuits wrong. These are hot buttery fluffy happy places. Yes, it’s because there are 12 tablespoons of butter in 8-12 biscuits (12 if you cut them like Joy the Baker, 8 if you’re me). So maybe they’re more of a treat than an everyday dish, but they’re worth every bite. I recommend baking the biscuits right on top of the pot pie. I did bake mine separately, though, and they came out delicious.
Also, you may have inferred that I do not own a biscuit cutter. You would be correct.
Leftover chicken noodle soup! Mine was homemade, but it would probably work with the canned stuff too.
3 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup cold salted butter, cut into small cubes (if using unsalted butter, add 3/4 tsp. additional salt)
2 tablespoon butter, melted
1 large egg, lightly beaten
3/4 cup cold buttermilk (or 3/4 scant cup milk + 3/4 tablespoon white vinegar, stirred together and allowed to sit for 5 minutes)
2 tablespoon chopped chives
Preheat oven to 400 F.
Stir dry ingredients together with a fork, then dump in butter. Using your fingers, squoosh the butter into the dry ingredients until the butter bits are in flakes, like small peas or smaller. Work quickly so the butter stays as cold as possible.
In a separate bowl, beat together egg and buttermilk. Create a well in the center of the flour mix and pour in the egg mixture and chives. Stir until it forms into a loose shaggy dough.
Lightly flour a cutting board or the counter and gently gather the dough onto it. Use a floured rolling pin to roll the dough into a 1-inch-thick oval. Fold the short ends in so the dough is in three layers, then roll into another 1-inch oval and fold again.
Roll out one more time, using a 2-inch biscuit cutter (or other suitable implement) to cut out biscuits. Press scraps together to make the last couple. I got eight; you may have more.
For any remaining biscuits:
Line a baking sheet with parchment paper.
Place biscuits on the baking sheet, an inch apart, and brush with remaining butter.
Bake for 15-18 minutes or until a lovely golden brown on top. Slathering with additional butter is optional; eating right out of the oven is mandatory.
Use a slotted spoon to move the solids from the soup (chicken, veggies, noodles) into a casserole dish or 9x13 pan. Set aside 1 cup of broth; you can discard the rest.
Pour milk into a medium pot and heat over medium-high. Stir or whisk flour into saved broth, and add to milk.
Stir while it comes to a boil, then keep stirring while you reduce heat to a simmer and cook for 2 minutes. Pour over chicken noodle mix.
Place biscuits on top of the chicken noodle mixture (they probably won't all fit; just hold the extras). Brush biscuits with butter.
Pop into the oven and bake for 15-20 minutes, until the biscuits are golden brown and the filling is bubbly.