Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken pot pie with biscuit topper. It is one of my favorites. This time, I’m gonna make it a little 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. Chicken pot pie is just so good.
Chicken Pot Pie with Biscuit Topper is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chicken Pot Pie with Biscuit Topper is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started 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:
- Prepare 2 T Butter
- Prepare 1 C Thinly Sliced Celery
- Get 1 C Sliced Carrots
- Prepare 1/2 C Chopped Onion
- Get 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
- Get 2 T Gluten-Free Flour
- Make ready 1/2 t Dried Thyme, crushed
- Take 1/4 t Salt
- Take 1/4 t Pepper
- Make ready 1 1/2 C Almond Milk
- Make ready 1/2 C Frozen Peas
- Prepare 1 C Gluten-Free Flour
- Take 1/4 t Salt
- Make ready 1/4 C Butter
- Take 1/2 C Almond Milk
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. This chicken pot pie is baked to perfection with a biscuit topping.
Instructions to make Chicken Pot Pie with Biscuit Topper:
- 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.
Instead of the usual pastry crust, this chicken pie is topped with savory cheese biscuits. The biscuit dough is rolled to a pan-size rectangle and the biscuits are cut into squares, so none of the dough is wasted. 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. I grew up with individual, double-crusted chicken pot pies, while my husband always had the biscuit-topped casserole version.
So that’s going to wrap this up with this special food chicken pot pie with biscuit topper recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
