Again looking for inspiration recipes chicken pot pie with biscuit topper that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious chicken pot pie with biscuit topper should have had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of chicken pot pie with biscuit topper, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare chicken pot pie with biscuit topper delicious home, because as long as you know the trick, this dish is could become treat special

Ingredients and seasonings used for prepare

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

Stir in cooked chicken, and season with salt and pepper. Arrange biscuits on top of the filling. Divide hot chicken mixture among bowls, and top each with a biscuit. It was like the best part of a crème brûlée, that irresistible crunch you can't wait to tap, tap, tap with a spoon.

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.
5. Done and ready to serve!

In a large dutch oven, melt butter over medium heat. To make the biscuit dough: In a large bowl whisk the flour, baking powder, sugar, and salt until evenly combined. In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses. Pour the mixture into the baking dish. Now grab the can of biscuits.

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