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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken pot pie with biscuit topper. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Pot Pie with Biscuit Topper is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chicken Pot Pie with Biscuit Topper is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken pot pie with biscuit topper using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Pot Pie with Biscuit Topper:
  1. Get 2 T Butter
  2. Prepare 1 C Thinly Sliced Celery
  3. Make ready 1 C Sliced Carrots
  4. Take 1/2 C Chopped Onion
  5. Take 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
  6. Take 2 T Gluten-Free Flour
  7. Get 1/2 t Dried Thyme, crushed
  8. Make ready 1/4 t Salt
  9. Make ready 1/4 t Pepper
  10. Make ready 1 1/2 C Almond Milk
  11. Make ready 1/2 C Frozen Peas
  12. Take 1 C Gluten-Free Flour
  13. Prepare 1/4 t Salt
  14. Make ready 1/4 C Butter
  15. Make ready 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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