Chicken Pot Pie with Biscuit Topper
Chicken Pot Pie with Biscuit Topper

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, chicken pot pie with biscuit topper. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken Pot Pie with Biscuit Topper is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Chicken Pot Pie with Biscuit Topper is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook chicken pot pie with biscuit topper using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Pot Pie with Biscuit Topper:
  1. Make ready 2 T Butter
  2. Make ready 1 C Thinly Sliced Celery
  3. Prepare 1 C Sliced Carrots
  4. Take 1/2 C Chopped Onion
  5. Get 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
  6. Prepare 2 T Gluten-Free Flour
  7. Make ready 1/2 t Dried Thyme, crushed
  8. Prepare 1/4 t Salt
  9. Make ready 1/4 t Pepper
  10. Take 1 1/2 C Almond Milk
  11. Make ready 1/2 C Frozen Peas
  12. Get 1 C Gluten-Free Flour
  13. Prepare 1/4 t Salt
  14. Get 1/4 C Butter
  15. Take 1/2 C Almond Milk
Instructions to make Chicken Pot Pie with Biscuit Topper:
  1. Preheat oven to 450°F. Coat a 2-Q square or rectangular baking dish with olive oil.
  2. In a large skillet, melt 2 T butter over medium heat. Add the next three ingredients; cook 8 minutes or until onion is tender, stirring occasionally. Add chicken; cool 5 minutes or just until browned, stirring occasionally. Stir in the next four ingredients; gradually stir until thickened and bubbly. Stir in peas; cook and stir 1 minute more. Cover and keep warm.
  3. For biscuit topper, in a medium bowl stir together the next three ingredients. Using a pastry blender, cut in 1/4 C butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add 1/2 C almond milk all at once; Stir just until moistened.
  4. Transfer chicken mixture to prepared baking dish. Crumble biscuit topper on top of chicken mixture. Bake 20 minutes or until filling is bubbly and biscuits are golden. Let stand 10 minutes before serving.

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