Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, chicken pot “no pie” with buttermilk biscuits. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Chicken Pot “No Pie” with Buttermilk Biscuits is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Chicken Pot “No Pie” with Buttermilk Biscuits is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first 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:
- Make ready Chicken pot pie
- Take chicken (diced)
- Get medium-sized potatoes (cubed)
- Make ready frozen bag of peas (I buy a mixed package with corn, peas, and carrots inside)
- Prepare onion (diced)
- Prepare garlic (minced)
- Take chicken broth
- Get Desired amount of salt
- Make ready Desired amount pepper
- Make ready flour
- Prepare butter
- Get Buttermilk biscuits
- Make ready AP flour
- Get baking powder
- Take baking soda
- Prepare salt
- Make ready butter
- Get buttermilk
- Make ready butter (for brushing)
Steps to make Chicken Pot “No Pie” with Buttermilk Biscuits:
- Preheat the oven to 190 degrees Celsius. (375 degrees Fahrenheit)
- Then, in a large bowl combine your dry ingredients using a whisk.
- Add the butter into flour mixture and crumble with your fingers.
- 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.)
- 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.
- 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.)
- 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.
- Melt 2 tbsp butter and lightly brush the tops of the biscuits using a pastry brush.
- Now, let’s make the chicken pot pie filling. First, wash and peel your potatoes. Then, cut them into small cubes and set aside.
- Next, cut the chicken strips into equal bite-sized chunks. Set aside.
- 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.
- Now is a good time to preheat your oven to 180 degrees Celsius. (350 degrees Fahrenheit)
- Add the frozen veggies and cook for 4 minutes.
- 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.)
- 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.
- Pour everything into your oven safe cooking dish and put in the oven. Bake for 40 minutes.
- C’mon!! 🤤😍
So that is going to wrap it up for this exceptional food chicken pot “no pie” with buttermilk biscuits recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
