Chicken Pot Pie with Biscuit Crust Recipe

Chicken: Provides the main protein component, offering a tender and savory base for the pie.

Peas: Adds a pop of color and sweetness, balancing the savory flavors.

Carrots: Contributes a subtle sweetness and a slight crunch to the filling.

Chicken broth: Forms the base of the sauce, enhancing the overall flavor with a savory depth.

Heavy cream: Adds richness and creaminess to the sauce, creating a luxurious texture.

Flour: Used to thicken the sauce and also as a base for the biscuit dough.

Onion: Provides aromatic depth and a slight sweetness when cooked.

Butter: Used for cooking the onions and as a fat source in the biscuit dough, adding richness.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

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

Milk: Combines with the flour and butter to form the biscuit dough, adding moisture and richness.

When preparing the biscuit dough, ensure the butter is very cold. This helps create a flaky texture as the butter melts during baking, creating steam pockets. Use a pastry cutter or your fingers to incorporate the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overmix when adding the milk; stir just until the ingredients come together to avoid tough biscuits.

• shredded cooked chicken - Substitute with shredded turkey: Turkey provides a similar texture and flavor, making it a great alternative for poultry dishes.

• frozen peas - Substitute with frozen green beans: Green beans offer a similar color and a slightly different texture, maintaining the vegetable component of the dish.

• diced carrots - Substitute with diced sweet potatoes: Sweet potatoes add a touch of sweetness and a similar texture when cooked.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar liquid base and can be used for a vegetarian version.

• heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and a subtle flavor, suitable for dairy-free diets.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may slightly alter the texture.

• diced onion - Substitute with leeks: Leeks provide a milder onion flavor and can be used similarly in cooking.

• butter - Substitute with margarine: Margarine is a non-dairy alternative that provides a similar fat content for cooking.

• 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.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the dish's depth.

• cold, cubed butter - Substitute with coconut oil: Coconut oil can be used in place of butter for a dairy-free option, though it may impart a slight coconut flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar liquid consistency for baking.

• 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 over-browning. Heat for about 20-25 minutes, or until the filling is bubbly and the biscuits are warmed through.

• For a quicker method, use a microwave. Transfer a portion of the pot pie to 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 to ensure even heating. Be cautious, as the biscuit crust may become slightly soggy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pot pie in the basket, ensuring the biscuit crust is facing up. Heat for about 5-7 minutes. This method helps maintain a crispy crust while warming the filling.

• On the stovetop, use a skillet over low heat. Add a small amount of chicken broth or water to the pan to create steam, which helps heat the pot pie evenly. Cover the skillet with a lid and heat for about 10 minutes, checking occasionally to ensure the biscuit crust doesn’t become too soft.

• Oven: Used to bake the chicken pot pie at a consistent temperature of 400°F (200°C).

• Skillet: Utilized to melt butter and cook onions until they are translucent.

• Baking dish: Holds the chicken mixture and biscuit topping for baking.

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

• Spoon: Helps in dropping the biscuit dough by spoonfuls over the chicken mixture.

• Knife: Essential for dicing the onion and cutting the cold butter into cubes.

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

• Measuring spoons: Useful for measuring smaller quantities like baking powder and salt.

• Whisk: Helps in stirring the flour, chicken broth, and heavy cream to ensure a smooth mixture.

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

Prepare ingredients in advance: Chop the onion and carrots ahead of time and store them in the fridge to streamline the cooking process.

Use rotisserie chicken: Save time by using a store-bought rotisserie chicken instead of cooking your own.

Frozen vegetables: Opt for pre-cut frozen peas and carrots to eliminate chopping and reduce prep time.

Pre-made biscuit dough: Use store-bought biscuit dough to skip the step of making it from scratch.

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