Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken pot pie with biscuit topper. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chicken Pot Pie with Biscuit Topper is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Chicken Pot Pie with Biscuit Topper is something that I’ve loved my whole life. They’re nice and they look fantastic.
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 begin 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:
- Make ready 2 T Butter
- Take 1 C Thinly Sliced Celery
- Get 1 C Sliced Carrots
- Make ready 1/2 C Chopped Onion
- Get 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
- Take 2 T Gluten-Free Flour
- Get 1/2 t Dried Thyme, crushed
- Take 1/4 t Salt
- Get 1/4 t Pepper
- Prepare 1 1/2 C Almond Milk
- Take 1/2 C Frozen Peas
- Make ready 1 C Gluten-Free Flour
- Prepare 1/4 t Salt
- Make ready 1/4 C Butter
- Get 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 this up for this exceptional food chicken pot pie with biscuit topper recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
