Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken pot pie with biscuit topper. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Chicken Pot Pie with Biscuit Topper is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Chicken Pot Pie with Biscuit Topper is something that I have loved my whole 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. Drop biscuit topper in nine mounds on top of chicken mixture.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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:
- Take 2 T Butter
- Prepare 1 C Thinly Sliced Celery
- Take 1 C Sliced Carrots
- Take 1/2 C Chopped Onion
- Make ready 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
- Take 2 T Gluten-Free Flour
- Make ready 1/2 t Dried Thyme, crushed
- Make ready 1/4 t Salt
- Make ready 1/4 t Pepper
- Get 1 1/2 C Almond Milk
- Get 1/2 C Frozen Peas
- Take 1 C Gluten-Free Flour
- Take 1/4 t Salt
- Make ready 1/4 C Butter
- Make ready 1/2 C Almond Milk
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 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!
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.
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. 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 it up for this special food chicken pot pie with biscuit topper recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
