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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken pot pie with biscuit topper. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cooked chicken simmers in a rich parsley-flecked sauce with carrots, peas, and celery. The delectable filling is baked under prepared biscuits for a comforting pot pie that's easy to put together. Chicken pot pie is just so good.

Chicken Pot Pie with Biscuit Topper is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Chicken Pot Pie with Biscuit Topper is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have 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. Prepare Butter
  2. Get Thinly Sliced Celery
  3. Prepare Sliced Carrots
  4. Prepare Chopped Onion
  5. Take Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
  6. Take Gluten-Free Flour
  7. Get Dried Thyme, crushed
  8. Prepare Salt
  9. Get Pepper
  10. Make ready Almond Milk
  11. Prepare Frozen Peas
  12. Make ready Gluten-Free Flour
  13. Take Salt
  14. Take Butter
  15. Take Almond Milk

I think, no, I know, Cleo would approve! This chicken pot pie is topped with cheese and green onion biscuits. The biscuits are full of flavor and they're a great alternative to pie pastry. This chicken pot pie is baked to perfection with a biscuit topping.

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.

This pot pie would be perfect for bringing to a potluck or serving to non-vegan company. All eaters will enjoy this dish! First, make the filling on the stovetop. Drop the biscuit dough onto the filling and bake a bit. Using a rotisserie chicken and frozen peas and carrots really cuts down on the prep time.

So that’s going to wrap this up for this special food chicken pot pie with biscuit topper recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!