Are looking for a chicken pot pie with biscuit topper recipe that is delicious? How to make it easy. If wrong processing then the result is not delicious. Whereas the delicious chicken pot pie with biscuit topper should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of chicken pot pie with biscuit topper, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want to prepare chicken pot pie with biscuit topper delicious as long as you know the trick and how to make this dish you can become serving special.

Ingredients and seasonings required for prepare

1. Prepare 2 T Butter
2. Prepare 1 C Thinly Sliced Celery
3. Take 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. Prepare 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. Prepare 1/2 C Almond Milk

Stir in cooked chicken, and season with salt and pepper. Arrange biscuits on top of the filling. Melt the butter in a large skillet with high sides or a Dutch oven. I shredded the chicken and used the stock for the pot pie.

How 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!

Stir in flour, bouillon, thyme and pepper until well blended. Divide hot chicken mixture among bowls, and top each with a biscuit. 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.

relatives or to be ideas in selling food. Hope it’s useful and good luck!