Good Idea to Producing Extraordinary Chicken Pot “No Pie” with Buttermilk Biscuits

How to pass the week with healthy but delicious dishes that will make you feel good? This healthy, quick but extraordinary Chicken Pot “No Pie” with Buttermilk Biscuits recipe is the answer.

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To cook an extraordinary Chicken Pot “No Pie” with Buttermilk Biscuits, here are the ingridients needed:

1. Get of Chicken pot pie.
2. Provide 15 strips of chicken (diced).
3. Take 5-6 of medium-sized potatoes (cubed).
4. You need 1 of frozen bag of peas (I buy a mixed package with corn, peas, and carrots inside).
5. Take 1/2 of onion (diced).
6. Get 2 cloves of garlic (minced).
7. Provide 2 cups of chicken broth.
8. You need of Desired amount of salt.
9. Use of Desired amount pepper.
10. Use 2 tbsp of flour.
11. Provide 2 tbsp of butter.
12. Provide of Buttermilk biscuits.
13. You need 4 cups of AP flour.
14. Provide 4 tsp of baking powder.
15. Take 1/2 tsp of baking soda.
16. Take 1 tsp of salt.
17. Take 3/4 cup of butter.
18. Get 1 cup of buttermilk.
19. Use 2 tbsp of butter (for brushing).

After readying the materials, now you are ready to prepare your tasty Chicken Pot “No Pie” with Buttermilk Biscuits by following the procedures on this section:

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!! 🤤😍.

This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top. Instant Pot Chicken Pot Pie Recipe Variations. Use a variety of vegetables for chicken pot pie like celery, carrots, broccoli or cauliflower. Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker.

Recipe : Chicken Pot “No Pie” with Buttermilk Biscuits

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fast method to make Chicken Pot “No Pie” with Buttermilk Biscuits

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