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Chicken Pot Pie with Biscuit Topper cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Pot Pie with Biscuit Topper dishes which you make.

Alright, don’t linger, let’s course of action this chicken pot pie with biscuit topper menu with 15 substances which are surely easy to acquire, and we have to process them at the very least through 4 ways. You should shell out a while on this, so the resulting food could be perfect.

Composition Chicken Pot Pie with Biscuit Topper:

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

Chicken Pot Pie with Biscuit Topper process:

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.

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