Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken pot pie with biscuit topper. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Chicken Pot Pie with Biscuit Topper is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Chicken Pot Pie with Biscuit Topper is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have chicken pot pie with biscuit topper using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Pot Pie with Biscuit Topper:

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

Steps 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.

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