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Chicken Pot Pie with Biscuit Topper
Chicken Pot Pie with Biscuit Topper

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The ingredients needed to prepare Chicken Pot Pie with Biscuit Topper:
  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. Use 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
  6. Take 2 T Gluten-Free Flour
  7. You need 1/2 t Dried Thyme, crushed
  8. Get 1/4 t Salt
  9. Prepare 1/4 t Pepper
  10. Take 1 1/2 C Almond Milk
  11. Prepare 1/2 C Frozen Peas
  12. You need 1 C Gluten-Free Flour
  13. Use 1/4 t Salt
  14. Get 1/4 C Butter
  15. You need 1/2 C Almond Milk
Instructions 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.

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.

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