Chicken Pot “No Pie” with Buttermilk Biscuits
Chicken Pot “No Pie” with Buttermilk Biscuits

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Alright, don’t linger, let’s task this chicken pot “no pie” with buttermilk biscuits formula with 19 substances which are definitely easy to receive, and we have to process them at the very least through 17 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements for Chicken Pot “No Pie” with Buttermilk Biscuits:
  1. Provide - Chicken pot pie
  2. Require 15 strips - chicken (diced)
  3. Take 5-6 of medium-sized potatoes (cubed)
  4. Make ready 1 for frozen bag of peas (I buy a mixed package with corn, peas, and carrots inside)
  5. Get 1/2 - onion (diced)
  6. Get 2 cloves for garlic (minced)
  7. Require 2 cups for chicken broth
  8. Require for Desired amount of salt
  9. Make ready - Desired amount pepper
  10. You need 2 tbsp for flour
  11. Give 2 tbsp of butter
  12. Take - Buttermilk biscuits
  13. Make ready 4 cups of AP flour
  14. Get 4 tsp baking powder
  15. You need 1/2 tsp baking soda
  16. Take 1 tsp for salt
  17. You need 3/4 cup butter
  18. Give 1 cup buttermilk
  19. Get 2 tbsp - butter (for brushing)
Chicken Pot “No Pie” with Buttermilk Biscuits making:
  1. Preheat the oven to 190 degrees Celsius. (375 degrees Fahrenheit)
  2. Then, in a large bowl combine your dry ingredients using a whisk.
  3. Add the butter into flour mixture and crumble with your fingers.
  4. Gradually add in the buttermilk and mix with your hands until you have formed a ball of dough. If you don’t have buttermilk on hand, see step 5 for instructions on how to make your own. (I always make it from scratch for this recipe.)
  5. You can easily make buttermilk with whole milk and either lemon juice or white vinegar. For every 1/2 cup of milk you use, add 1/2 tsp of lemon juice or white vinegar; whisk together.
  6. Roll our your dough, then fold in half. Roll out again, and fold once more. Then roll out the dough until it’s between 1 1/2 - 2 inches thick. (Folding the dough over builds up layers making your biscuits thicker.)
  7. Next, using a biscuit cutter or a glass cup, cut out your biscuits and place on a cooking tray that has been lined with parchment paper. Bake for 18-20 minutes or until golden brown.
  8. Melt 2 tbsp butter and lightly brush the tops of the biscuits using a pastry brush.
  9. Now, let’s make the chicken pot pie filling. First, wash and peel your potatoes. Then, cut them into small cubes and set aside.
  10. Next, cut the chicken strips into equal bite-sized chunks. Set aside.
  11. Add the minced garlic and 1/2 onion to a pan and sauté until translucent. Once it’s translucent, add the potatoes and cook on medium-low heat for 8 minutes.
  12. Now is a good time to preheat your oven to 180 degrees Celsius. (350 degrees Fahrenheit)
  13. Add the frozen veggies and cook for 4 minutes.
  14. Then, pour in the chicken broth and add the diced chicken. Place a lid over the pan and stir occasionally to make sure all the pieces of chicken are cooked; cook on medium heat for 8 minutes. (Pre-cooking your chicken is also an option, however I learned from experience that when you do that the chicken tends to be a lot drier.)
  15. Once the chicken is cooked, evenly coat everything in the pan with the flour. Stir quickly to avoid lumps. Then, add the butter and stir well.
  16. Pour everything into your oven safe cooking dish and put in the oven. Bake for 40 minutes.
  17. C’mon!! 🤤😍

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