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

Ingredients requirements Chicken Pot Pie with Biscuit Topper:

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

Chicken Pot Pie with Biscuit Topper steps:

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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