How to Prepare Perfect Chicken Pot Pie with Biscuit Topper

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken pot pie with biscuit topper. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken Pot Pie with Biscuit Topper is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Chicken Pot Pie with Biscuit Topper is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must 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:

1. Prepare 2 T Butter
2. Prepare 1 C Thinly Sliced Celery
3. Take 1 C Sliced Carrots
4. Take 1/2 C Chopped Onion
5. Make ready 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. Prepare 1/4 t Salt
9. Make ready 1/4 t Pepper
10. Get 1 1/2 C Almond Milk
11. Make ready 1/2 C Frozen Peas
12. Get 1 C Gluten-Free Flour
13. Make ready 1/4 t Salt
14. Prepare 1/4 C Butter
15. Take 1/2 C Almond Milk

Steps 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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