Recipe: Perfect Chicken Pot Pie with Biscuit Topper

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Before you jump to Chicken Pot Pie with Biscuit Topper recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons for this. The overall economy is affected by the number of individuals who are suffering from health problems such as hypertension, which is directly linked to poor eating habits. Although we're always being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that lots of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, people can change their eating habits for the better by carrying out several simple changes.

To see results, it is definitely not a requirement to drastically modify your eating habits. If you desire to commit to a wholesale change, that is fine but the main thing at first is to try to ensure that you are making more healthy eating choices. Soon enough, you will see that you actually prefer to ingest healthy foods after you have eaten that way for a while. Gradually, your eating habits will change and your new eating habits will totally replace the way you ate before.

All in all, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let's go back to chicken pot pie with biscuit topper recipe. To cook chicken pot pie with biscuit topper you only need 15 ingredients and 4 steps. Here is how you do it.

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

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

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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