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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken pot pie with biscuit topper. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Chicken Pot Pie with Biscuit Topper is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chicken Pot Pie with Biscuit Topper is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have chicken pot pie with biscuit topper using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken Pot Pie with Biscuit Topper:
  1. Prepare 2 T Butter
  2. Take 1 C Thinly Sliced Celery
  3. Prepare 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. Take 2 T Gluten-Free Flour
  7. Make ready 1/2 t Dried Thyme, crushed
  8. Prepare 1/4 t Salt
  9. Prepare 1/4 t Pepper
  10. Get 1 1/2 C Almond Milk
  11. Prepare 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. Get 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.

So that is going to wrap this up with this exceptional food chicken pot pie with biscuit topper recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!