Chicken Pot Pie with Biscuit Crust Recipe

Cooked chicken: Shredded chicken that has been cooked beforehand, providing the main protein for the dish.

Frozen peas and carrots: A convenient mix of vegetables that adds color and nutrition to the filling.

Chopped onion: Adds a sweet and savory flavor to the filling.

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

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

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

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

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

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

Cold butter: Key to achieving a flaky and tender biscuit crust.

When making the biscuit dough, ensure that the cold butter is cut into the flour mixture until it resembles coarse crumbs. This technique helps create a flaky texture in the biscuits. Using a pastry cutter or two knives can help achieve this consistency without warming the butter too much.

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

• frozen peas and carrots - Substitute with frozen mixed vegetables: A mix of vegetables like corn, green beans, and lima beans can add variety and maintain the dish's nutritional value.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can add a different depth to the dish.

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

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

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian alternative that still provides a rich flavor to the dish.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free option that can be used without significantly altering the taste.

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

• cold butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter in the biscuit crust, offering a slightly different but pleasant flavor.

• baking powder - Substitute with baking soda and cream of tartar: A combination of baking soda and cream of tartar can be used to achieve the same leavening effect as baking powder.

• milk - Substitute with buttermilk: Buttermilk can add a tangy flavor and tenderize the biscuit crust, making it a suitable alternative to regular milk.

• 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 pot pie to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. This will keep it fresh and prevent it from absorbing any unwanted odors from the fridge.

• Store the chicken pot pie in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until heated through.

• For freezing, wrap the cooled 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 pot pie with the date and contents to keep track of its freshness. It can be stored in the freezer for up to 2-3 months.

• To reheat from frozen, preheat the oven to 375°F (190°C). Remove the plastic wrap and cover the pot pie with aluminum foil. Bake for 30-40 minutes, then remove the foil and bake for an additional 10-15 minutes until the biscuit crust is golden brown and the filling is bubbly.

• For best results, thaw the pot pie in the refrigerator overnight before reheating. This ensures even heating and helps maintain the texture of the biscuit crust.

• Preheat your oven to 350°F (175°C). Place the chicken pot pie in an oven-safe dish and cover it with aluminum foil to prevent the biscuit crust from burning. Heat for about 20-25 minutes, or until the filling is hot and bubbly.

• For a quicker method, use the microwave. Place a portion of the chicken pot pie on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken pot pie in the basket and heat for about 10-12 minutes. This method helps to keep the biscuit crust crispy while warming the filling.

• For stovetop reheating, use a skillet over medium-low heat. Add a splash of chicken broth or milk to the skillet to prevent sticking. Cover and heat for about 10-15 minutes, stirring occasionally to ensure even heating.

• To maintain the biscuit crust's texture, you can use a combination method. Start by microwaving the chicken pot pie for 2 minutes to heat the filling, then transfer it to a preheated oven at 350°F (175°C) for 10 minutes to crisp up the biscuit crust.

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

• Skillet: Used to melt butter and cook onions, as well as to prepare the chicken mixture.

• Whisk: Used to gradually whisk in chicken broth and milk to the flour mixture, ensuring a smooth consistency.

• Baking dish: Used to hold the chicken mixture and biscuit dough for baking.

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

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

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

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

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

• Knife: Used to chop the onion.

• Cutting board: Used as a surface for chopping the onion.

• Spatula: Used to stir the chicken mixture and transfer it to the baking dish.

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: Substitute pre-made biscuit dough for homemade to cut down on preparation time.

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

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