Chicken Pot Pie with Biscuit Crust Recipe

Chicken: Shredded cooked chicken adds protein and flavor to the filling.

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

Chicken broth: Provides a rich and savory base for the sauce.

Milk: Used to create a creamy consistency in the filling and the biscuit dough.

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

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

Black pepper: Adds a hint of spice to the filling.

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

Cold butter: Creates a flaky texture in the 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 two knives to cut in the butter, working quickly to prevent it from melting.

• 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 mixed frozen vegetables: Mixed frozen vegetables often include peas and carrots along with other vegetables, providing a similar taste and texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian.

• milk - Substitute with unsweetened almond milk: Unsweetened 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 slightly nutty flavor and is more nutritious.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile.

• 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 intolerance.

• 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 cold margarine: Cold margarine can be used to achieve a similar flaky texture in the biscuit crust.

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

• Allow the chicken pot pie to cool completely before storing. This prevents condensation from forming, 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 prefer individual portions, divide the pot pie into airtight containers. This makes reheating easier and ensures even portions.
• To freeze, first let the pot pie cool completely. Then, wrap the entire dish in plastic wrap, followed by a layer of aluminum foil. This double-layer method helps to prevent freezer burn.
• For individual servings, spoon portions into freezer-safe containers or heavy-duty freezer bags. Label 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 the filling is bubbly and the biscuit crust is heated through, approximately 20-30 minutes. Cover with foil if the crust starts to brown too quickly.
• For a quicker option, microwave individual portions on medium power until heated through, though this may result in a softer crust.
• Always check the internal temperature of the pot pie to ensure it reaches at least 165°F (74°C) for safe consumption.

• 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 hot and the crust is crisp.

• Microwave Method: Transfer a portion of the chicken pot pie to a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to keep the moisture in. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second intervals until hot.

• Stovetop Method: For a quick reheat, place a skillet over medium heat. Add a small amount of chicken broth or water to the skillet to create steam. Place the chicken pot pie in the skillet and cover with a lid. Heat for about 5-7 minutes, or until the filling is hot and the crust is slightly crisp.

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

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken pot pie on a toaster oven tray. Cover with aluminum foil to prevent the crust from burning. Heat for 15-20 minutes, or until the filling is hot and the crust is golden brown.

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

• Skillet: Used to cook the chicken, peas and carrots, chicken broth, milk, flour, salt, and pepper until thickened.

• Baking dish: Holds the filling and biscuit crust for baking.

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

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

• Measuring cups: Used to measure the ingredients accurately.

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

• Wooden spoon: Used for stirring the filling mixture in the skillet.

• Spatula: Helps to drop spoonfuls of the biscuit dough over the filling.

• Oven mitts: Protects your hands when handling hot items from the oven.

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

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 to mix and cut in butter.

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

Quick thickening: Mix flour with a bit of broth before adding to the skillet to speed up the thickening process.