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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken pot “no pie” with buttermilk biscuits. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chicken Pot “No Pie” with Buttermilk Biscuits is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Chicken Pot “No Pie” with Buttermilk Biscuits is something which I’ve loved my whole life. They are nice and they look wonderful.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! We Have Almost Everything on eBay. Now, let's make the chicken pot pie filling.

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

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

Lay the biscuit crust on top of the filling, and brush lightly with a tablespoon or so of additional buttermilk, or melted butter. This is not your standard chicken pot pie. There is only top crust here, just resting on top of the filling; and this is no standard pastry crust, but a thick island of tender buttermilk biscuit. If you wanted to complicate things, this could be called a chicken and biscuits pie, or maybe a southern style chicken pot pie.

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!! 🤤😍

There is only top crust here, just resting on top of the filling; and this is no standard pastry crust, but a thick island of tender buttermilk biscuit. If you wanted to complicate things, this could be called a chicken and biscuits pie, or maybe a southern style chicken pot pie. Combine the buttermilk and egg in a measuring cup and stir it into the flour mixture with a few swift strokes to create a sticky batter. This Chicken and Biscuits Casserole is a childhood favorite revisited. The perfect cross between my mom's Chicken Pot Pie and my favorite Chicken and Dumplings, it's a creamy chicken and vegetable biscuit-topped casserole that's sure to satisfy even your pickiest little eaters.

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