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

Hey everyone, it is Louise, welcome to our recipe site. 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. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Pot Pie with Biscuit Topper is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Chicken Pot Pie with Biscuit Topper is something that I have loved my whole life. They’re fine and they look wonderful.

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