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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken pot “no pie” with buttermilk biscuits. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Chicken Pot “No Pie” with Buttermilk Biscuits is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Chicken Pot “No Pie” with Buttermilk Biscuits is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have 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. Make ready Chicken pot pie
  2. Make ready chicken (diced)
  3. Take medium-sized potatoes (cubed)
  4. Make ready frozen bag of peas (I buy a mixed package with corn, peas, and carrots inside)
  5. Prepare onion (diced)
  6. Prepare garlic (minced)
  7. Take chicken broth
  8. Make ready Desired amount of salt
  9. Take Desired amount pepper
  10. Get flour
  11. Take butter
  12. Get Buttermilk biscuits
  13. Get AP flour
  14. Make ready baking powder
  15. Take baking soda
  16. Take salt
  17. Take butter
  18. Take buttermilk
  19. Prepare butter (for brushing)

Top the chicken filling with the biscuit pieces, piecing them back together side by side to form the original rectangle shape. You can also follow my recipe for cream biscuits or butter dip buttermilk biscuits for a homemade touch. Prepare the breading by adding flour, salt, pepper, garlic powder, and paprika in a bowl and mixing it until well combined. Add buttermilk and stir with a fork.

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!! 🤤😍

Prepare the breading by adding flour, salt, pepper, garlic powder, and paprika in a bowl and mixing it until well combined. Add buttermilk and stir with a fork. 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.

So that is going to wrap this up for this special food chicken pot “no pie” with buttermilk biscuits recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!