Hey everyone, I hope you are having an amazing day. Today I will show you how to prepare a special dish, Chicken Pot Pie with Biscuit Topper. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Chicken Pot Pie with Biscuit Topper Recipe.
You can have Chicken Pot Pie with Biscuit Topper using 15 ingredients and 4 steps. Here is how you cook that.
Ingredients of Chicken Pot Pie with Biscuit Topper
- You need 2 T of Butter.
- Make ready 1 C of Thinly Sliced Celery.
- Prepare 1 C of Sliced Carrots.
- Take 1/2 C of Chopped Onion.
- It’s 1 Lb of Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces.
- You need 2 T of Gluten-Free Flour.
- Prepare 1/2 t of Dried Thyme, crushed.
- It’s 1/4 t of Salt.
- Prepare 1/4 t of Pepper.
- You need 1 1/2 C of Almond Milk.
- Make ready 1/2 C of Frozen Peas.
- You need 1 C of Gluten-Free Flour.
- Take 1/4 t of Salt.
- Make ready 1/4 C of Butter.
- Take 1/2 C of Almond Milk.
Chicken Pot Pie with Biscuit Topper step by step
- 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..
