Make ahead chicken pot pie with biscuit crust

11 years ago

I want to make a chicken pot pie with a biscuit crust for my folks tomorrow but I need to do a lot of it make-ahead. Should I assemble the whole thing and refrigerate, or make the biscuit dough and refrigerate that and put it on the pie right before baking. Does biscuit dough suffer from a night in the fridge if you're just going to drop it on top of the pie the next day? Or can I do the whole thing with the biscuits on top and then just bake tomorrow. The less I have to do tomorrow the better but I want this meal to be good. I could even bake it and just reheat but I figured it might get soggy that way. I want a biscuit topping since I only have a rectangular baking pan to make it in, a Corningware one.

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Comments (5)

lascatx
11 years ago
I would keep the biscuits separate until you are ready to bake. They are likely to soak up too much moisture otherwise.

I just saw a recipe for Chicken pot pie with a drop biscuit topping last night. Now I really want chicken pot pie. And lentil soup and cornbread from the soup thread. I have a chicken in the oven and it will be a while til dinner -- I'm hungry NOW! LOL (just had a little cheese and a few crackers and am waiting for it to kick in).
plllog
11 years ago
Baking powder biscuits? If so, it'll lose its lift overnight. The reaction will discharge. If it's double acting, the oven part will still work, but usually the chemical part is the real bubble maker. It'll also get heavy from sitting around wet. I wonder if that's the reason for the compression of Pop'n Fresh? If you squeeze the dough hard enough that bubbles can't form, it delays the reaction? I don't know...

I'd bake it ahead, just enough to really set the biscuits, then heat it on the following day to golden. Pot pies don't generally mind being rewarmed.

My mother used to make shepherd's pie with biscuit crust. She didn't cut the biscuits. She just covered the top with the dough and pinched down the sides to seal the dish. If that sounds good, do the mise en place for the biscuits (if you grate butter, do it into a container for the fridge--it doesn't matter if it clumps up a bit--but make it well bigger than the volume of shavings so you don't encourage the clumping), but leave everything unmixed. If you did it that way, it would be dead easy to just make the pie ahead, and cover tightly, with plastic wrap if your dish doesn't have a cover. Then make the biscuit dough right before you put it in the oven and just slap it on top.
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Here is my favourite, great made with the or . I vary the veggies using sweet potato turnip, green beans and peas and omitting the carrots. No reason why you couldn't make a double crust. I like to make individual pies. Home Cookin Chapter: Recipes From Thibeault's Table Chicken Pot Pie With Herbed Crust ================================= Pie can be topped with herbed crust or with Puff pastry Dough 1 1/2 cups all purpose flour 2 Tablespoons chopped fresh thyme 1/2 teaspoon salt 4 Tablespoons cold butter, cut into 1 inch pieces 1/4 cup cold solid vegetable shortening cut into bits 1/4 cup ice water Chicken filling 4 Large chicken breasts 5 Cups chicken broth 2 Teaspoons black peppercorns 2 bay leaves 4 springs fresh thyme 3 Large garlic cloves 2 Small carrots cut into 3/4 inch cubes 1 Small leek cut into 1/2 inch thick pieces (about 2 cups) 1 Large sweet potato 1 or 2 stalks of celery 2 or three large baking potatoes cut into 1 1/2 inch pieces 1 Cup frozen peas Sauce 4 Tablespoons butter 5 Tablespoons all purpose flour 1 Cup heavy cream 2 Tablespoons chopped fresh thyme salt and pepper . Use any combination of vegetables. I have added fresh green beans cut into 1/2 inch pieces. Cook the chicken in a soup pot with the broth, peppercorns, bay leaves, thyme and garlic. Bring to a boil over high head. Reduce the heat to low and simmer very gently until the chicken is cooked. Remove the chicken from the pot and let cool. Remove meat from bones. Strain broth to remove peppercorns and herbs. Bring strained broth to a boil and add leeks, celery and carrot. Cook a couple of minutes and then add sweet potatoes and regular potatoes. Remove vegetables from broth to a bowl with the chicken and set aside. Make sauce, by melting butter in a saucepan over low heat. Add flour and then cooking stirring frequently with a whisk, until the mixture develops a nutty smell, about 2 minutes. Slowly add half the broth to the roux, whisking constantly until the sauce thickens. Add the rest of the broth along with the cream and chopped thyme. Increase the heat to moderate and allow the sauce to simmer, stirring occasionally, until it is well steeped with the flavour of thyme. Remove the pan from the head. Add the vegetables and chicken to the sauce. Add frozen peas. Season with salt and pepper. Spoon filling into the pan. Cover with pastry, trucking in edge to seal to side of pan. Reroll the dough trimmings and cut out several leaf shapes to decorate. Make small incisions in the crust to allow steam to escape. Bake in a 375 degree oven until crust in golden brown, for about 50 minutes.
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traceys
11 years ago
I sometimes make the pot pie mixture the day before, reheat on the stove then put in my casserole and top with the biscuits below. I have also reheated it after baking it with the biscuits, and it does reheat OK.

Tracey

Biscuits (From King Arthur)
2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk

Biscuits:
In a mixing bowl, combine the flour, sugar, baking powder and salt. Using a pastry blender, your fingers, or an electric mixer, cut in the shortening till the mixture is crumbly. Whisk together the egg and milk, and stir into the dry ingredients, mixing just till fully combined. The dough will be very wet and sticky.

Assembly:
Preheat the oven to 450ÃÂ°F. Using a spoon or cookie (or ice cream) scoop, drop the batter in golf ball-sized rounds onto the chicken, spacing them evenly and leaving a bit of room in between for expansion. Place the chicken and biscuits in the oven, and bake for 15 to 18 minutes, or until the biscuits are golden brown. Remove from the oven and serve hot or warm.
deeebert
11 years ago
If your filling is heated before you add the biscuit topping I think the biscuits bake better.
lpinkmountain
Original Author
11 years ago
Sounds good! I think I am going to do the filling and just cut in the butter with the flour for the biscuits and then take that mixture over to my folks and make the biscuit topping there. Mom gave me her Cuisinart so it's only fair that I do that part at my house. I use the food processor to cut in the butter. Although to be honest if I'm really pressed for time I might resort to using the box of Bisquick that my mom has! I'm not a fan of the BHT flavor in Bisquick but we'll see how the day goes!

Thanks for the recipe Tracy and Dee for the tip about heating the filling first. Makes total sense.

Make ahead chicken pot pie with biscuit crust

Comments (5)

lascatx

plllog

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Make ahead chicken pot pie with biscuit crust

Comments (5)

lascatx

plllog

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traceys

deeebert

lpinkmountainOriginal Author

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lpinkmountain
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