Easy Way to Cook Perfect Chicken Pot Pie with Biscuit Topper

Chicken Pot Pie with Biscuit Topper Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Chicken Pot Pie with Biscuit Topper” recipe we have found until now. This is gonna really delicious.

Ingredients of Chicken Pot Pie with Biscuit Topper

1. Take 2 T of Butter.
2. Take 1 C of Thinly Sliced Celery.
3. You need 1 C of Sliced Carrots.
4. Take 1/2 C of Chopped Onion.
5. Take 1 Lb of Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces.
6. Take 2 T of Gluten-Free Flour.
7. Prepare 1/2 t of Dried Thyme, crushed.
8. Take 1/4 t of Salt.
9. It’s 1/4 t of Pepper.
10. Take 1 1/2 C of Almond Milk.
11. You need 1/2 C of Frozen Peas.
12. You need 1 C of Gluten-Free Flour.
13. It’s 1/4 t of Salt.
14. You need 1/4 C of Butter.
15. It’s 1/2 C of Almond Milk.

Chicken Pot Pie with Biscuit Topper step by step

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..