Chicken Pot Pie with Biscuit Crust Recipe

Cooked chicken: Shredded chicken that serves as the main protein in the dish.

Frozen peas and carrots: A mix of vegetables that adds color and nutrition.

Chicken broth: Provides a rich, savory base for the filling.

Milk: Adds creaminess to the filling and the biscuit dough.

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

Butter: Adds richness to the filling and helps create a flaky biscuit crust.

Salt: Enhances the flavors of both the filling and the biscuit crust.

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 texture in the biscuit crust.

When making the biscuit crust, ensure that the cold butter is cubed and not melted. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. This technique helps to distribute the butter evenly, which is crucial for achieving a light and fluffy biscuit topping.

• cooked chicken - Substitute with turkey: Turkey provides a similar texture and flavor, making it a great alternative for chicken in pot pies.

• frozen peas and carrots - Substitute with mixed vegetables: Using a mixed vegetable blend can add variety and additional nutrients to the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to make the dish vegetarian while still providing a rich flavor.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good dairy-free alternative that maintains the creamy texture.

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

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter, providing a similar texture and flavor.

• salt - Substitute with soy sauce: Soy sauce can add a unique umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's spiciness without altering its appearance.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the dish suitable for those with gluten sensitivities.

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

• cold butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative that provides a similar texture in the biscuit crust.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps create a tender, flaky biscuit crust.

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

• Transfer the cooled chicken pot pie to an airtight container. If you don't have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the chicken pot pie in the refrigerator for up to 3-4 days. When ready to eat, reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through.

• For freezing, wrap the chicken pot pie tightly in plastic wrap, followed by a layer of aluminum foil. This double layer helps to prevent freezer burn and maintain the quality of the dish.

• Label the wrapped chicken pot pie with the date so you can keep track of its freshness. It can be stored in the freezer for up to 2-3 months.

• When ready to enjoy, thaw the chicken pot pie in the refrigerator overnight. Once thawed, reheat in a preheated oven at 350°F (175°C) for about 30-35 minutes or until the biscuit crust is golden brown and the filling is bubbly.

• If you prefer individual servings, portion out the chicken pot pie into smaller containers before freezing. This makes it easier to reheat just the amount you need.

• For a crispier biscuit crust, consider reheating the chicken pot pie uncovered in the oven. This allows the crust to regain its texture while the filling warms up.

• Avoid microwaving the chicken pot pie if possible, as this can make the biscuit crust soggy. If you must use a microwave, reheat in short intervals and check frequently to avoid overcooking.

• 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 chicken and vegetables are heated through.
  5. Remove the foil for the last 5 minutes to allow the biscuit crust to crisp up.

• Microwave Method:

  1. Place a portion of the chicken pot pie on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to keep the moisture in.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If the biscuit crust becomes too soft, you can finish it off in a toaster oven for a few minutes to regain some crispiness.

• 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 leftover chicken pot pie in the skillet, cover with a lid, and heat for about 10-15 minutes.
  4. Stir occasionally to ensure the chicken and vegetables are heated evenly.
  5. For a crispy biscuit crust, remove the lid for the last few minutes of heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken pot pie in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. This method will help maintain a crispy biscuit crust while warming the chicken and vegetables thoroughly.

• Oven: Used to bake the chicken pot pie until the biscuits are golden brown.

• Skillet: Used to melt butter and cook the chicken mixture until it is bubbly and thickened.

• Mixing bowl: Used to combine the ingredients for the biscuit crust.

• Whisk: Used to stir the flour, salt, and pepper into the melted butter and to gradually stir in the broth and milk.

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

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

• Wooden spoon: Used to stir the chicken and vegetable mixture in the skillet.

• Baking dish: Used to hold the chicken mixture before adding the biscuit dough on top.

• Pastry cutter: Used to cut the cold butter into the flour mixture for the biscuit crust.

• Spoon: Used to drop the biscuit dough by spoonfuls over the chicken mixture.

• Knife: Used to cube the cold butter for the biscuit crust.

• Cutting board: Used as a surface to cube the butter.

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 to eliminate the need for mixing and cutting in butter.

Microwave broth and milk: Warm the chicken broth and milk in the microwave to speed up the thickening process in the skillet.

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