Chicken Pot Pie with Biscuit Crust Recipe

Chicken: Cooked and shredded, providing the main protein for the dish.

Frozen peas and carrots: Adds color, texture, and a touch of sweetness.

Chicken broth: Forms the base of the creamy filling.

Heavy cream: Adds richness and creaminess to the filling.

All-purpose flour: Used to thicken the filling and in the biscuit crust.

Onion: Adds flavor and depth to the filling.

Butter: Used for cooking the onion and in the biscuit crust for flakiness.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a touch of heat and seasoning.

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

Milk: Combines with the flour and butter to form the biscuit dough.

When making the biscuit crust, ensure that the cold butter is cut into the flour mixture until it resembles coarse crumbs. This technique helps create a flaky and tender crust. Using a pastry cutter or two forks can make this process easier and more effective.

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

• frozen peas and carrots - Substitute with mixed vegetables: Mixed vegetables often contain 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 and is a good option for vegetarians.

• heavy cream - Substitute with half-and-half: Half-and-half can provide a similar creaminess with slightly less fat content.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a more nutritious option, though it may slightly alter the texture.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used to replace onions in most recipes.

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

• 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 heat level but a slightly different flavor profile.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities.

• baking powder - Substitute with baking soda and cream of tartar: Combine ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• cold butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative, though it will impart a slight coconut flavor.

• milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, though it may slightly alter the flavor.

• 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 refrigerate. 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 quicker.

• For freezing, wrap the entire baking dish in a layer of plastic wrap followed by a layer of aluminum foil. This double layer helps prevent freezer burn.

• Alternatively, you can freeze individual servings in airtight containers or heavy-duty freezer bags. Label each container with the date for easy tracking.

• When ready to reheat, if frozen, allow the pot pie to thaw in the refrigerator overnight.

• To reheat, preheat your oven to 350°F (175°C). Cover the pot pie with aluminum foil to prevent the biscuit crust from burning and bake for 20-25 minutes, or until heated through.

• For a crispier crust, remove the aluminum foil during the last 5-10 minutes of reheating.

• If using a microwave, place individual servings in a microwave-safe dish and cover loosely. Heat on medium power in 1-minute intervals until warmed through, stirring occasionally to ensure even heating.

• Enjoy your chicken pot pie with its delicious biscuit crust, just as flavorful as the day it was made!

• 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 crust.

• Microwave Method: Place a portion of the chicken pot pie on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through. If the center is not hot, continue heating in 30-second intervals until warmed through.

• Stovetop Method: If you prefer a quicker method, you can reheat the filling separately. Scoop out the chicken and vegetable filling into a saucepan. Heat over medium-low heat, stirring occasionally, until the filling is hot. Meanwhile, reheat the biscuit crust in a toaster oven or under the broiler for a few minutes until warm and slightly crispy. Combine the two before serving.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken pot pie in the air fryer basket, ensuring the biscuit crust is facing up. Heat for about 10 minutes, checking halfway through to ensure it doesn't overcook. This method will help maintain a crispy crust while warming the filling.

• Skillet: Used for cooking the diced onion and making the filling mixture.

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

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

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

• Spatula: Useful for stirring the filling mixture and scraping the sides of the skillet.

• Whisk: Helps in mixing the flour with the chicken broth and heavy cream to avoid lumps.

• Measuring cups: Essential for accurately measuring ingredients like chicken broth, heavy cream, and flour.

• Measuring spoons: Used for measuring smaller quantities of ingredients such as salt, pepper, and baking powder.

• Knife: Needed for dicing the onion.

• Cutting board: Provides a safe surface for dicing the onion.

• Spoon: Useful for dropping the biscuit dough by spoonfuls over the filling.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it after baking.

• Cooling rack: Allows the baked chicken pot pie to cool slightly before serving.

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 store-bought biscuit dough to eliminate the need to make the crust from scratch.

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

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