Name: Chicken Pot Pie with Biscuit Topper
Ingredients: 2 T Butter; 1 C Thinly Sliced Celery; 1 C Sliced Carrots; 1/2 C Chopped Onion; 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces; 2 T Gluten-Free Flour; 1/2 t Dried Thyme, crushed; 1/4 t Salt; 1/4 t Pepper; 1 1/2 C Almond Milk; 1/2 C Frozen Peas; 1 C Gluten-Free Flour; 1/4 t Salt; 1/4 C Butter; 1/2 C Almond Milk

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Chicken Pot Pie with Biscuit Topper

You can have Chicken Pot Pie with Biscuit Topper using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken Pot Pie with Biscuit Topper :

Provide Butter.

You need to prepare Thinly Sliced Celery.

You need Sliced Carrots.

Provide Chopped Onion.

You need to prepare Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces.

You need to prepare Gluten-Free Flour.

Prepare Dried Thyme, crushed.

Prepare Salt.

You need Pepper.

You need to prepare Almond Milk.

Prepare Frozen Peas.

Use Gluten-Free Flour.

You need Salt.

Provide Butter.

Use Almond Milk.

Short Tips:

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instructions :Chicken Pot Pie with Biscuit Topper

Preheat oven to 450°F. Coat a 2-Q square or rectangular baking dish with olive oil..

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..

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..

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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