Recipe of Ultimate Chicken Pot Pie with Biscuit Topper
Chicken Pot Pie with Biscuit Topper.
Hi, I'm Jessica. Today, we're going to make chicken pot pie with biscuit topper recipe. Never skip today's recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I'm gonna make it a bit tastier. This will be really delicious. Not to mention, it's super satisfying.
Chicken Pot Pie with Biscuit Topper Recipe
Chicken Pot Pie with Biscuit Topper is one of the most well liked of recent trending meals on earth. It's easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Chicken Pot Pie with Biscuit Topper is something that I have loved my entire life. They are fine and they look fantastic.
Chicken Pot Pie with Biscuit Topper is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions every day. Chicken Pot Pie with Biscuit Topper is something that I have loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have chicken pot pie with biscuit topper using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Pot Pie with Biscuit Topper:
- Get 2 T of Butter.
- Take 1 C of Thinly Sliced Celery.
- Get 1 C of Sliced Carrots.
- Prepare 1/2 C of Chopped Onion.
- Prepare 1 Lb of Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces.
- Prepare 2 T of Gluten-Free Flour.
- Make ready 1/2 t of Dried Thyme, crushed.
- Prepare 1/4 t of Salt.
- Prepare 1/4 t of Pepper.
- Take 1 1/2 C of Almond Milk.
- Prepare 1/2 C of Frozen Peas.
- Make ready 1 C of Gluten-Free Flour.
- Take 1/4 t of Salt.
- Make ready 1/4 C of Butter.
- Prepare 1/2 C of Almond Milk.
Instructions 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..
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