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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 Use Food to Improve Your Mood.
Most of us have been conditioned to believe that comfort foods are terrible and are to be avoided. If your comfort food is candy or junk food this might be true. At times, comfort foods can be very nourishing and good for us to consume. There are several foods that, when you eat them, may better your mood. If you are feeling a little bit down and need a happiness pick me up, try some of these.
Eggs, believe it or not, can be truly great at beating back depression. Just be sure that you do not throw out the egg yolk. The egg yolk is the part of the egg that matters most in terms of helping you cheer up. Eggs, the yolk especially, are rich in B vitamins. B vitamins can be terrific for elevating your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that affect your mood. Consume an egg and feel a lot happier!
Now you know that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try a few of these tips instead.
We hope you got insight from reading it, now let’s go back to chicken pot pie with biscuit topper recipe. You can have chicken pot pie with biscuit topper using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Pot Pie with Biscuit Topper:
- Provide 2 T Butter
- Prepare 1 C Thinly Sliced Celery
- Get 1 C Sliced Carrots
- Use 1/2 C Chopped Onion
- Get 1 Lb Boneless, Skinless Chicken Breast Halves, cut into 3/4" pieces
- Take 2 T Gluten-Free Flour
- Take 1/2 t Dried Thyme, crushed
- Use 1/4 t Salt
- Prepare 1/4 t Pepper
- Get 1 1/2 C Almond Milk
- Use 1/2 C Frozen Peas
- Take 1 C Gluten-Free Flour
- Prepare 1/4 t Salt
- Get 1/4 C Butter
- Take 1/2 C Almond Milk
Instructions to make 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.
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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