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

Before you jump to Chicken Pot Pie with Biscuit Topper recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That has fully changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the specialists, to clean up the natural environment we are all going to have to make some improvements. Each and every family ought to start generating changes that are environmentally friendly and they have to do this soon. The cooking area is a good place to start saving energy by going a lot more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen on its own gives you many small means by which energy and money can be saved. Green living just isn’t that tough. A lot of it truly is merely using common sense.

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

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