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Chicken Pot Pie With Biscuit Topper Recipe

Chicken Pot Pie with Biscuit Topper Recipe
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Category : Main
Cooking Time : 65 minutes
Serving : 6
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Prepare the ingredients before making Chicken Pot Pie with Biscuit Topper in your home. Then, follow these steps below to serve Chicken Pot Pie with Biscuit Topper for your family or friends.

Ingredients: Chicken Pot Pie with Biscuit Topper

  • 2 T Butter
  • 1 C Thinly Sliced Celery
  • 1 C Sliced Carrots
  • 1/2 C Chopped Onion
  • 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
  • 2 T Gluten-Free Flour
  • 1/2 t Dried Thyme, crushed
  • 1/4 t Salt
  • 1/4 t Pepper
  • 1 1/2 C Almond Milk
  • 1/2 C Frozen Peas
  • 1 C Gluten-Free Flour
  • 1/4 t Salt
  • 1/4 C Butter
  • 1/2 C Almond Milk

How to Make Chicken Pot Pie with Biscuit Topper

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Chicken Pot Pie with Biscuit Topper in your home by yourself.

    Step 1
  • Preheat oven to 450°F. Coat a 2-Q square or rectangular baking dish with olive oil.
  • Step 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.
  • Step 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.
  • Step 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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