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

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, chicken pot pie with biscuit topper. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chicken Pot Pie with Biscuit Topper is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chicken Pot Pie with Biscuit Topper is something that I have 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. Drop biscuit topper in nine mounds on top of chicken mixture.

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

The ingredients needed to make Chicken Pot Pie with Biscuit Topper:
  1. Prepare 2 T Butter
  2. Get 1 C Thinly Sliced Celery
  3. Prepare 1 C Sliced Carrots
  4. Prepare 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. Take 1/2 t Dried Thyme, crushed
  8. Get 1/4 t Salt
  9. Take 1/4 t Pepper
  10. Make ready 1 1/2 C Almond Milk
  11. Prepare 1/2 C Frozen Peas
  12. Take 1 C Gluten-Free Flour
  13. Prepare 1/4 t Salt
  14. Prepare 1/4 C Butter
  15. Prepare 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.

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.

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 exceptional food chicken pot pie with biscuit topper recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!