Recipe of Quick Chicken Pot Pie with Biscuit Topper

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken pot pie with biscuit topper. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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 And if you cross me on this, I'll bring you a chicken pot pie with biscuits to change your mind. I have strong-ish feelings that biscuits are better than. Cooked chicken simmers in a rich parsley-flecked sauce with carrots, peas, and celery.

Chicken Pot Pie with Biscuit Topper is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Chicken Pot Pie with Biscuit Topper is something that I’ve loved my whole life.

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

Carefully remove the pan from the oven as it will be very hot. Crock Pot Chicken Pot Pie - This slow cooker soup version of your favorite classic Chicken Pot Pie recipe is an easy set-and-forget dinner with a quick canned biscuit topping. 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.

Steps 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.

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. This chicken pot pie is perfect for a cold winter night, whether it's for your family or all of your closest friends. I think, no, I know, Cleo would approve! This chicken pot pie is baked to perfection with a biscuit topping.

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