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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chicken pot pie with biscuit topper. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really 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 daily. It’s easy, it’s fast, it tastes yummy. Chicken Pot Pie with Biscuit Topper is something that I’ve loved my whole life. They’re fine 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. I changed the topper to Paula Deen's biscuit recipe because it is so yummy.

To get started with this 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 can achieve that.

The ingredients needed to make Chicken Pot Pie with Biscuit Topper:
  1. Get 2 T Butter
  2. Get 1 C Thinly Sliced Celery
  3. Make ready 1 C Sliced Carrots
  4. Take 1/2 C Chopped Onion
  5. Prepare 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
  6. Make ready 2 T Gluten-Free Flour
  7. Get 1/2 t Dried Thyme, crushed
  8. Make ready 1/4 t Salt
  9. Get 1/4 t Pepper
  10. Take 1 1/2 C Almond Milk
  11. Make ready 1/2 C Frozen Peas
  12. Prepare 1 C Gluten-Free Flour
  13. Make ready 1/4 t Salt
  14. Make ready 1/4 C Butter
  15. Take 1/2 C Almond Milk

Drop biscuit topper in nine mounds on top of chicken mixture. This chicken pot pie is perfect for a cold winter night, whether it's for your family or all of your closest friends. I think, no, I know, Cleo would approve! What if we told you that making a quick chicken pot pie could be easy and taste homemade?

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.

This Half Homemade recipe from David Venable's cookbook, Comfort Food Shortcuts, uses cooked meat from a rotisserie chicken. This quick dinner recipe will help you make full-flavor chicken pot pie in half the. 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.

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