Chicken Pot Pie with Biscuit Crust Recipe

Cooked chicken: Shredded chicken adds protein and a hearty texture to the filling.

Frozen peas and carrots: These add color, flavor, and a bit of sweetness to the dish.

Onion: Chopped onion provides a savory base for the filling.

Butter: Used for both the filling and the biscuit crust, it adds richness and flavor.

All-purpose flour: Thickens the filling and forms the base of the biscuit dough.

Chicken broth: Adds depth of flavor to the creamy filling.

Milk: Used in both the filling and the biscuit dough for creaminess.

Salt and pepper: Essential seasonings to enhance the overall flavor.

Baking powder: Helps the biscuit dough rise and become fluffy.

Cold butter: Key to creating a flaky, tender biscuit crust.

When making the biscuit crust for your chicken pot pie, ensure that the butter is very cold. 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. Avoid over-mixing the dough when adding the milk; stir until just combined to keep the biscuits light and tender.

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

• frozen peas and carrots - Substitute with mixed frozen vegetables: Mixed vegetables can add a variety of flavors and textures, enhancing the dish.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative with a similar fat content.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative that still provides a rich flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that can be used to achieve a similar creamy texture.

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

• pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour is essential for those with gluten intolerance or celiac disease.

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

• cold butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that can provide a similar texture.

• milk - Substitute with oat milk: Oat milk is another dairy-free option that can add a creamy texture to the biscuit crust.

• 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 keep well for up to 3 days.

• If you prefer individual servings, portion out the pot pie into airtight containers. This makes reheating easier and quicker.

• To freeze, first ensure the pot pie is completely cooled. Wrap the entire baking dish with plastic wrap, followed by a layer of aluminum foil. This double-layer method helps prevent freezer burn.

• Alternatively, you can freeze individual portions by placing them in freezer-safe containers or heavy-duty freezer bags. Label each container with the date to keep track of freshness.

• When ready to reheat, if frozen, thaw the pot pie in the refrigerator overnight. This gradual thawing helps maintain the texture of the biscuit crust.

• Reheat in a preheated oven at 350°F (175°C) until heated through, approximately 20-25 minutes for individual portions or 30-40 minutes for a whole pot pie. Cover with foil if the biscuit crust starts to brown too quickly.

• For a quicker option, individual portions can be reheated in the microwave. Place the portion on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power in 1-minute intervals until warmed through, ensuring the biscuit crust doesn't become too soft.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken pot pie in an oven-safe dish. Cover it with aluminum foil to prevent the biscuit crust from burning. Heat for about 20-25 minutes or until the filling is bubbly and the crust is warmed through. Remove the foil for the last 5 minutes to crisp up the top.

• Microwave Method: Place a portion of the chicken pot pie on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, then check the temperature. If needed, continue heating in 30-second increments until hot. Note that the biscuit crust may become slightly soggy with this method.

• Stovetop Method: For a quick and even reheating, use a skillet. Place a portion of the chicken pot pie in a non-stick skillet over medium-low heat. Cover the skillet with a lid to trap the heat and moisture. Heat for about 10-15 minutes, turning occasionally to ensure even warming. This method helps maintain the biscuit crust's texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken pot pie in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method will help keep the biscuit crust crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken pot pie on a baking sheet. Cover it loosely with aluminum foil to prevent the biscuit crust from burning. Heat for about 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.

• Oven: Preheat to 400°F (200°C) for baking the pot pie.

• Large skillet: Used to melt butter and cook onions until translucent.

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

• Baking dish: Pour the chicken mixture into this dish before adding the biscuit crust.

• Mixing bowl: Combine flour, baking powder, and salt for the biscuit crust in this bowl.

• Pastry cutter: Cut in cold butter until the mixture resembles coarse crumbs.

• Spoon: Drop biscuit dough by spoonfuls over the chicken mixture.

• Measuring cups: Measure out ingredients like flour, milk, and chicken broth.

• Measuring spoons: Measure smaller quantities like baking powder and salt.

• Knife: Chop the onion and cube the cold butter.

• Cutting board: Provide a surface for chopping the onion and cubing the butter.

• Wooden spoon: Stir the chicken mixture and season with salt and pepper.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store 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.

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

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