How to Make Yummy Chicken Pot Pie with Biscuit Topper

Chicken Pot Pie with Biscuit Topper. Cooked chicken simmers in a rich parsley-flecked sauce with carrots, peas, and celery. The delectable filling is baked under prepared biscuits for a comforting pot pie that's easy to put together. Chicken pot pie is just so good.

This chicken pot pie is perfect for a cold winter night, whether it's for your family or all of your closest friends. I think, no, I know, Cleo would approve! Drop biscuit topper in nine mounds on top of chicken mixture. You can have Chicken Pot Pie with Biscuit Topper using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken Pot Pie with Biscuit Topper

1. It’s 2 T of Butter.
2. You need 1 C of Thinly Sliced Celery.
3. It’s 1 C of Sliced Carrots.
4. Prepare 1/2 C of Chopped Onion.
5. Prepare 1 Lb of Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces.
6. It’s 2 T of Gluten-Free Flour.
7. You need 1/2 t of Dried Thyme, crushed.
8. It’s 1/4 t of Salt.
9. Prepare 1/4 t of Pepper.
10. It’s 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. Prepare 1/2 C of Almond Milk.

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. 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.

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..

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. 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.