Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken pot pie with biscuit topper. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chicken Pot Pie with Biscuit Topper is one of the most favored of recent trending meals in the world. It’s appreciated 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 which I’ve loved my whole life.

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

This pot pie recipe begins on the stovetop and is finished in the oven to bake the biscuits on top. Drop biscuits are the simplest of biscuits to make and using an ice cream scoop keeps them uniform in size for even baking. Add cornstarch mixture and half-and-half to pan. Chicken Pot Pie with Biscuit Topping has a creamy filling with lots of chicken, peas, and carrots and a light and fluffy 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.

Makes a filling family meal and leftovers reheat well. The part about this particular chicken pot pie that made me swoon, however, wasn't the creamy (i.e. store bought) filling, but its golden, fluffy biscuit topping. It was like the best part of a crème brûlée, that irresistible crunch you can't wait to tap, tap, tap with a spoon. These easy pot pie recipes are pure comfort food. Make them in an oven, skillet or slow-cooker - you cant go wrong.

So that is going to wrap it up for this exceptional food chicken pot pie with biscuit topper recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!