Chicken Pot Pie with Biscuit Crust Recipe

Cooked chicken: Shredded chicken adds protein and heartiness to the filling.

Frozen peas and carrots: These vegetables add color, texture, and nutrients to the dish.

Chicken broth: Provides a savory base for the creamy filling.

Milk: Adds creaminess to the sauce and moisture to the biscuit dough.

All-purpose flour: Used to thicken the filling and as a base for the biscuit dough.

Butter: Adds richness to both the filling and the biscuit crust.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a touch of heat and depth to the filling.

Baking powder: Helps the biscuits rise and become fluffy.

Cold butter: Essential for creating a flaky biscuit crust.

When making the biscuit crust, ensure that the cold butter is cut into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving a flaky texture. Use a pastry cutter or your fingertips, but work quickly to prevent the butter from warming up. Cold butter creates steam pockets during baking, which results in a light and airy biscuit topping.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• frozen peas and carrots - Substitute with frozen mixed vegetables: Mixed vegetables often include peas and carrots along with other vegetables like corn and green beans, adding variety.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is a good option for vegetarians.

• milk - Substitute with unsweetened almond milk: Almond milk can be used to maintain a creamy texture while being dairy-free.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the dish healthier.

• butter - Substitute with olive oil: Olive oil can be used for a healthier fat option and still provides a rich flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with umami notes, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, offering a subtle change.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities or celiac disease.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can mimic the leavening effect of baking powder.

• cold butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative that still provides a rich texture.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuit crust more tender and flavorful.

• Allow the chicken pot pie to cool completely before storing. This helps prevent condensation, which can make the biscuit crust soggy.

• For short-term storage, cover the baking dish tightly with aluminum foil or plastic wrap and place it in the refrigerator. It will stay fresh for up to 3 days.

• If you plan to freeze the pot pie, transfer it to an airtight container or wrap it tightly in plastic wrap followed by a layer of aluminum foil. This double layer helps prevent freezer burn.

• Label the container with the date so you can keep track of how long it has been stored. The pot pie can be frozen for up to 3 months.

• When ready to reheat, if frozen, allow the pot pie to thaw in the refrigerator overnight. This ensures even reheating.

• Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the pot pie with aluminum foil to prevent the biscuit crust from over-browning.

• Bake for 20-30 minutes, or until the pot pie is heated through. If the biscuit crust needs more browning, remove the foil during the last 5-10 minutes of baking.

• For individual servings, you can reheat in the microwave. Place a portion on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• To maintain the biscuit crust's texture, consider reheating in a toaster oven or under the broiler for a few minutes after microwaving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken pot pie in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the biscuit crust from burning.
  4. Heat for about 20-25 minutes, or until the filling is hot and bubbly.
  5. Remove the foil for the last 5 minutes to crisp up the biscuits.

• Microwave Method:

  1. Transfer a portion of the chicken pot pie to a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and stir the filling if necessary.
  5. Continue heating in 30-second intervals until thoroughly warmed.

• Stovetop Method:

  1. Preheat a skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the chicken pot pie in the skillet, covering it with a lid.
  4. Heat for 10-15 minutes, turning occasionally to ensure even warming.
  5. Check to make sure the filling is hot and the biscuit crust is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken pot pie in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure the biscuits don't overcook.
  4. Continue heating until the filling is hot and the biscuit crust is golden and crispy.

• Oven: Used to bake the chicken pot pie until the biscuit crust is golden brown.

• Skillet: Used to melt butter and cook the flour, chicken broth, and milk mixture.

• Whisk: Helps to gradually whisk in chicken broth and milk to create a thickened sauce.

• Baking dish: Holds the chicken mixture and biscuit dough for baking.

• Mixing bowl: Used to combine flour, baking powder, and salt for the biscuit crust.

• Pastry cutter: Helps to cut in cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Used to measure out ingredients like flour, milk, and chicken broth.

• Measuring spoons: Used to measure smaller quantities of ingredients like salt and baking powder.

• Wooden spoon: Useful for stirring the chicken mixture and combining ingredients.

• Spatula: Helps to scrape down the sides of the mixing bowl and ensure all ingredients are well combined.

• Knife: Used to cube the cold butter.

• Cutting board: Provides a surface to cube the butter and shred the cooked chicken.

• Oven mitts: Protects your hands when placing the baking dish in the oven and removing it once done.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Frozen vegetables: Opt for frozen peas and carrots to skip the washing, peeling, and chopping.

Pre-made biscuit dough: Use pre-made biscuit dough from the store to eliminate the need for mixing and cutting in butter.

One-pot method: Cook the filling in an oven-safe skillet to avoid transferring it to a baking dish, reducing cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.