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

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Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. All of the chicken pot pie flavors are in this, but I must say I do miss the crust.

Chicken Pot “No Pie” with Buttermilk Biscuits cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you very easily, you may make it in simple actions. You may make it for family or friends events, and it could be provided at numerous established functions also. I am certain you will see lots of people who just like the Chicken Pot “No Pie” with Buttermilk Biscuits dishes you make.

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

Ingredients Chicken Pot “No Pie” with Buttermilk Biscuits:
  1. Get of Chicken pot pie
  2. Make ready 15 strips of chicken (diced)
  3. Get 5-6 medium-sized potatoes (cubed)
  4. Give 1 of frozen bag of peas (I buy a mixed package with corn, peas, and carrots inside)
  5. You need 1/2 - onion (diced)
  6. You need 2 cloves garlic (minced)
  7. You need 2 cups for chicken broth
  8. Give of Desired amount of salt
  9. Require for Desired amount pepper
  10. Prepare 2 tbsp of flour
  11. Need 2 tbsp of butter
  12. Need Buttermilk biscuits
  13. Take 4 cups of AP flour
  14. Need 4 tsp for baking powder
  15. Make ready 1/2 tsp for baking soda
  16. You need 1 tsp salt
  17. Require 3/4 cup for butter
  18. Need 1 cup buttermilk
  19. Get 2 tbsp of butter (for brushing)

Now, I'm no pie master, which is why I was so glad I didn't have to make a crust from scratch. anyone with a good chicken pot pie recipe? no pie crust! thanks in advance. Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Saag Paneer: Spinach with Indian Cheese.

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!! 🤤😍

Chicken Pot Pie with a Tater Tot Crust. This recipe includes no pie pan; it's more like what you would get if you made the pie right in the pot. Remove chicken from pot, set aside to cool. Bring cooking liquids to a boil; add chopped vegetables, bouillon, and salt and pepper. A classic chicken pot pie requires you to make a double crust, use a pot and a pie plate but his recipe, just ONE pot.

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