Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken pot pie with biscuit topper. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Chicken Pot Pie with Biscuit Topper is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Chicken Pot Pie with Biscuit Topper is something that I’ve loved my entire life.

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. Chicken pot pie is just so good.

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

The ingredients needed to make Chicken Pot Pie with Biscuit Topper:

1. Make ready 2 T Butter
2. Take 1 C Thinly Sliced Celery
3. Prepare 1 C Sliced Carrots
4. Get 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. Take 1/4 t Salt
9. Get 1/4 t Pepper
10. Get 1 1/2 C Almond Milk
11. Prepare 1/2 C Frozen Peas
12. Make ready 1 C Gluten-Free Flour
13. Get 1/4 t Salt
14. Prepare 1/4 C Butter
15. Make ready 1/2 C Almond Milk

I think, no, I know, Cleo would approve! This chicken pot pie is topped with cheese and green onion biscuits. The biscuits are full of flavor and they're a great alternative to pie pastry. This chicken pot pie is baked to perfection with a biscuit topping.

Instructions 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.

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. Using a rotisserie chicken and frozen peas and carrots really cuts down on the prep time. Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling.

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