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

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken pot “no pie” with buttermilk biscuits. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Chicken Pot “No Pie” with Buttermilk Biscuits is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Chicken Pot “No Pie” with Buttermilk Biscuits is something which I have loved my entire life. They are nice and they look fantastic.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken pot “no pie” with buttermilk biscuits using 19 ingredients and 17 steps. Here is how you can achieve it.

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

Spoon the biscuit dough in lumps over the chicken mixture. A hearty and comforting family dish that includes roasted chicken, fresh vegetables and a flaky buttermilk biscuit topping. Roast the chicken ahead for another meal and use the leftovers for this recipe. This large serving will quickly become a family favourite!

Steps to make Chicken Pot “No Pie” with Buttermilk Biscuits:
  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!! 🤤😍

Roast the chicken ahead for another meal and use the leftovers for this recipe. This large serving will quickly become a family favourite! The cooked chicken and vegetables are combined with the sauce, and the whole thing is topped with a layer of biscuits and baked in the oven until golden and bubbly. Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).

So that is going to wrap it up for this exceptional food chicken pot “no pie” with buttermilk biscuits recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!