Chicken Pot Pie with Biscuit Crust Recipe

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

Frozen peas and carrots: These vegetables provide color, texture, and a touch of sweetness.

Celery: Chopped celery adds a subtle crunch and freshness.

Butter: Melted butter forms the base of the roux, adding richness.

All-purpose flour: Flour thickens the sauce to a creamy consistency.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and depth.

Onion powder: Provides a mild onion flavor without the texture of fresh onions.

Garlic powder: Adds a subtle garlic flavor to the sauce.

Chicken broth: Forms the liquid base of the sauce, adding depth and savory notes.

Milk: Adds creaminess to the sauce.

Refrigerated biscuit dough: This ready-made dough forms the easy and delicious crust on top.

When making the roux in step 2, ensure you cook the flour and butter mixture for at least 1-2 minutes before adding the chicken broth and milk. This helps to eliminate the raw flour taste and creates a smoother, more flavorful gravy.

• 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 frozen mixed vegetables: Mixed vegetables often include peas and carrots along with other veggies, adding variety and maintaining the dish's texture.

• chopped celery - Substitute with chopped fennel: Fennel provides a similar crunch and a slightly sweet, anise-like flavor that complements the dish.

• butter - Substitute with margarine: Margarine can mimic the texture and richness of butter, making it a suitable alternative.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour, though you may need to use slightly less.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar onion flavor and can be used in the same quantity.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust flavor, though you may need to adjust the quantity to taste.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar liquid base and can be used to keep the dish vegetarian.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a similar creamy texture without dairy.

• refrigerated biscuit dough - Substitute with puff pastry: Puff pastry offers a flaky, buttery crust that can be used as an alternative to biscuit dough.

• 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 pie dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the pot pie into an airtight container. Store in the refrigerator for up to 3-4 days.

• For longer storage, consider freezing. First, wrap the chicken pot pie in a layer of plastic wrap, ensuring it is tightly sealed. Then, wrap it again with a layer of aluminum foil to prevent freezer burn.

• If you prefer, you can also portion out the pot pie into individual servings before freezing. Place each serving in a freezer-safe container or wrap them individually in plastic wrap and aluminum foil.

• Label the wrapped or containerized pot pie with the date of freezing. This helps you keep track of how long it has been stored. The chicken pot pie can be frozen for up to 2-3 months.

• When ready to reheat, if the pot pie is frozen, thaw it in the refrigerator overnight. This ensures even reheating and maintains the quality of the biscuit crust.

• To reheat, preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the pot pie loosely with aluminum foil. Bake for 20-30 minutes, or until heated through. If the biscuit crust needs more browning, remove the foil during the last 5-10 minutes of baking.

• For a quicker option, you can reheat individual servings in the microwave. Place the serving on a microwave-safe plate and cover it with a microwave-safe cover or another plate. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Preheat your oven to 350°F (175°C). Place the chicken pot pie on a baking sheet to catch any drips. Cover the pie with aluminum foil to prevent the biscuit crust from over-browning. Bake for 20-30 minutes, or until the filling is heated through and the crust is crispy.

• For a quicker method, use the microwave. Place a slice of 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. 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 chicken pot pie in the air fryer basket. Heat for 5-7 minutes, checking frequently to ensure the biscuit crust doesn't burn. This method helps maintain a crispy crust.

• For stovetop reheating, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place a slice of chicken pot pie in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even heating. This method helps keep the biscuit crust crispy while warming the filling.

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

• Large skillet: Used to melt the butter and cook the filling mixture.

• Whisk: Used to gradually whisk in chicken broth and milk to the flour mixture.

• Spatula: Used to stir the chicken, peas, carrots, and celery into the thickened sauce.

• 9-inch pie dish: Used to hold the chicken mixture and biscuit dough for baking.

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

• Measuring spoons: Used to measure out the salt, pepper, onion powder, and garlic powder.

• Knife: Used to chop the celery.

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

• Can opener: Used to open the can of refrigerated biscuit dough.

• Oven mitts: Used to safely handle the hot pie dish when removing it from the oven.

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-chopped celery: Purchase pre-chopped celery from the produce section to cut down on prep time.

Ready-made biscuit dough: Use refrigerated biscuit dough to avoid making dough from scratch.

One-pot method: Cook the filling in a single large skillet to minimize cleanup.