Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken pot pie with biscuit topper. One of my favorites food recipes. This time, I am going to 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 is simple, it’s fast, it tastes delicious. It is 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.
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. Drop biscuit topper in nine mounds on top of chicken mixture.
To get started with this recipe, we have to 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:
- Make ready 2 T Butter
- Get 1 C Thinly Sliced Celery
- Make ready 1 C Sliced Carrots
- Prepare 1/2 C Chopped Onion
- Prepare 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
- Make ready 2 T Gluten-Free Flour
- Get 1/2 t Dried Thyme, crushed
- Make ready 1/4 t Salt
- Make ready 1/4 t Pepper
- Get 1 1/2 C Almond Milk
- Get 1/2 C Frozen Peas
- Prepare 1 C Gluten-Free Flour
- Prepare 1/4 t Salt
- Make ready 1/4 C Butter
- Make ready 1/2 C Almond Milk
And if you cross me on this, I'll bring you a chicken pot pie with biscuits to change your mind. 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.
Steps to make Chicken Pot Pie with Biscuit Topper:
- Preheat oven to 450°F. Coat a 2-Q square or rectangular baking dish with olive oil.
- 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.
- 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.
- 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.
Using a rotisserie chicken and frozen peas and carrots really cuts down on the prep time. 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. Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling.
So that’s going to wrap it up for this special food chicken pot pie with biscuit topper recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
