Chicken Pot Pie with Biscuit Topper. 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. Chicken Pot Pie with Biscuit Topper

You can have Chicken Pot Pie with Biscuit Topper using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Pot Pie with Biscuit Topper
  1. You need 2 T of Butter.
  2. You need 1 C of Thinly Sliced Celery.
  3. It’s 1 C of Sliced Carrots.
  4. You need 1/2 C of Chopped Onion.
  5. Prepare 1 Lb of Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces.
  6. Prepare 2 T of Gluten-Free Flour.
  7. Prepare 1/2 t of Dried Thyme, crushed.
  8. It’s 1/4 t of Salt.
  9. It’s 1/4 t of Pepper.
  10. You need 1 1/2 C of Almond Milk.
  11. Prepare 1/2 C of Frozen Peas.
  12. You need 1 C of Gluten-Free Flour.
  13. Prepare 1/4 t of Salt.
  14. Prepare 1/4 C of Butter.
  15. It’s 1/2 C of Almond Milk.

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. 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.

Chicken Pot Pie with Biscuit Topper instructions

  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..

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. 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.