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

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

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

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. Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping.

To begin with this particular recipe, we have to first prepare a few ingredients. 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 2 T Butter
  2. Prepare 1 C Thinly Sliced Celery
  3. Make ready 1 C Sliced Carrots
  4. Prepare 1/2 C Chopped Onion
  5. Get 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
  6. Take 2 T Gluten-Free Flour
  7. Make ready 1/2 t Dried Thyme, crushed
  8. Take 1/4 t Salt
  9. Take 1/4 t Pepper
  10. Get 1 1/2 C Almond Milk
  11. Take 1/2 C Frozen Peas
  12. Prepare 1 C Gluten-Free Flour
  13. Get 1/4 t Salt
  14. Prepare 1/4 C Butter
  15. Get 1/2 C Almond Milk

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. Drop biscuit topper in nine mounds on top of chicken mixture.

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 chicken pot pie is baked to perfection with a biscuit topping. Drop biscuit topper in nine mounds on top of chicken mixture. Classic chicken pot pie is a savory pie made with a flaky pie crust. For this recipe we're trading the pie crust for buttery, flaky biscuits. Carefully remove the pan from the oven as it will be very hot.

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