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

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, chicken pot pie with biscuit topper. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Pot Pie with Biscuit Topper is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Chicken Pot Pie with Biscuit Topper is something which I have loved my whole life. They’re fine and they look fantastic.

Chicken pot pie is just so good. Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping. It is the very essence of comfort food.

To get started with this recipe, we have to 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.

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

I think, no, I know, Cleo would approve! This pot pie would be perfect for bringing to a potluck or serving to non-vegan company. All eaters will enjoy this dish! First, make the filling on the stovetop.

Chicken Pot Pie with Biscuit Topper making process:
  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.

Drop the biscuit dough onto the filling and bake a bit. Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. I grew up with individual, double-crusted chicken pot pies, while my husband always had the biscuit-topped casserole version. Using a rotisserie chicken and frozen peas and carrots really cuts down on the prep time. Classic chicken pot pie is a savory pie made with a flaky pie crust.

So that is going to wrap it up for this special food chicken pot pie with biscuit topper recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!