Chicken Pot Pie with Biscuit Crust Recipe

Cooked chicken: Shredded chicken adds protein and a savory flavor to the filling.

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

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

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

All-purpose flour: Used to thicken the sauce and in the biscuit dough.

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

Salt: Enhances the overall flavor of the dish.

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

Baking powder: Helps the biscuits rise and become fluffy.

Cold butter: Essential for creating a flaky biscuit crust.

When making the biscuit dough, ensure that the cold butter is cut into small, uniform cubes. This helps to create a flaky texture in the biscuits. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. This technique prevents the butter from melting too quickly, which is crucial for achieving the desired flakiness.

• 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 fresh peas and diced carrots: Fresh vegetables can provide a more vibrant flavor and texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version while still providing a rich flavor.

• milk - Substitute with unsweetened almond milk: Almond milk is a good dairy-free alternative that won't alter the flavor significantly.

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

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor and is often considered a healthier option.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the dish.

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

• cold butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative and adds a subtle coconut flavor.

• milk - Substitute with soy milk: Soy milk is another dairy-free option that works well in baking.

• Allow the chicken pot pie to cool completely at room temperature before storing or freezing.
• For storing in the refrigerator:
  • Transfer the chicken pot pie to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
  • Store in the refrigerator for up to 3-4 days.
  • Reheat individual servings in the microwave or reheat the entire dish in a preheated oven at 350°F (175°C) until warmed through, about 20-25 minutes.
• For freezing:
  • Wrap the cooled chicken pot pie tightly with plastic wrap, then cover with aluminum foil to prevent freezer burn.
  • Label with the date and store 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 with foil. Bake for 40-50 minutes, then remove the foil and bake for an additional 10-15 minutes until the biscuits are golden brown and the filling is bubbly.
• For freezing individual portions:
  • Divide the chicken pot pie into individual servings and place them in freezer-safe containers.
  • Label with the date and store in the freezer for up to 2-3 months.
  • Reheat individual portions in the microwave or oven. For oven reheating, preheat to 375°F (190°C) and bake for 25-30 minutes until heated through.

• 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 biscuits from over-browning.
  4. Heat for about 20-25 minutes, or until the chicken mixture is heated through and the biscuits are warm.
  5. Remove the foil for the last 5 minutes to let the biscuits 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 a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to stir the chicken mixture for even heating.
  4. Continue heating in 30-second intervals until the chicken mixture is hot and the biscuits are warm.

• 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, covering it with a lid to trap the heat.
  4. Heat for about 10-15 minutes, stirring occasionally to ensure the chicken mixture heats evenly.
  5. If the biscuits start to get too crispy, reduce the heat to low.

• 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 about 5-7 minutes, checking halfway through to ensure the biscuits do not overcook.
  4. If the biscuits are browning too quickly, cover them with a small piece of aluminum foil.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the leftover chicken pot pie on a toaster oven tray.
  3. Cover with aluminum foil to prevent the biscuits from over-browning.
  4. Heat for about 15-20 minutes, or until the chicken mixture is hot and the biscuits are warm.
  5. Remove the foil for the last 5 minutes to let the biscuits crisp up.

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

• Skillet: Used to melt butter and cook the flour mixture with broth and milk until thickened.

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

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

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

• Wooden spoon: Used to stir the flour mixture and combine it with the chicken and vegetables.

• Whisk: Used to blend the flour, salt, and pepper with the melted butter until smooth.

• Knife: Used to cut the cold butter into cubes for the biscuit dough.

• Cutting board: Used as a surface to cut the butter and possibly shred the cooked chicken.

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

• Baking dish: Used to hold the chicken mixture and biscuit dough while baking in the oven.

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 chopping and peeling.

Pre-made broth: Use store-bought chicken broth to avoid making your own from scratch.

Biscuit mix: Substitute homemade biscuit dough with pre-made biscuit mix for quicker preparation.

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