Easy Way to Make Ultimate Chicken Pot “No Pie” with Buttermilk Biscuits

Chicken Pot “No Pie” with Buttermilk Biscuits Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Great recipe for Chicken Pot "No Pie" with Buttermilk Biscuits. This new twist on traditional chicken pot pie has no crust, but instead, the delicious filling is paired up with amazing buttermilk biscuits! #mycookbook A pot pie is a perfect way to experience this.

Here is the best “Chicken Pot “No Pie” with Buttermilk Biscuits” recipe we have found so far. This will be really delicious.

Ingredients of Chicken Pot “No Pie” with Buttermilk Biscuits

1. Make ready of Chicken pot pie.
2. Prepare 15 strips of chicken (diced).
3. Make ready 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. Make ready 1/2 of onion (diced).
6. Make ready 2 cloves of garlic (minced).
7. It’s 2 cups of chicken broth.
8. Take of Desired amount of salt.
9. It’s of Desired amount pepper.
10. Make ready 2 tbsp of flour.
11. Take 2 tbsp of butter.
12. Take of Buttermilk biscuits.
13. It’s 4 cups of AP flour.
14. Prepare 4 tsp of baking powder.
15. Take 1/2 tsp of baking soda.
16. Prepare 1 tsp of salt.
17. Prepare 3/4 cup of butter.
18. You need 1 cup of buttermilk.
19. You need 2 tbsp of butter (for brushing).

In medium saucepan combine chicken breasts and water.Shred chicken when cool enough to handle, set aside.Sprinkle the flour over the veggies and stir to coat evenly.Shred the chicken into bite size pieces and set aside in a bowl with the sauteed vegetables.

Chicken Pot “No Pie” with Buttermilk Biscuits instructions

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!! 🤤😍.

In a large skillet, cook the bacon pieces until crisp.A true comfort classic, this simplified skillet chicken pot pie has all the familiar flavours you remember but without the fuss of a traditional pie pastry.Easy, from-scratch buttermilk biscuits create a delicious topping and are perfect for swiping up every last bit of the creamy filling from your plate.

Again using the same pan, melt the butter over medium heat.Whisk in reserved chicken broth, milk and the thyme.Stir the chicken and vegetables into the sauce.Crock pot chicken pot pie filling with egg noodles: Instead of topping with biscuits, serve this delicious filling over egg noodles.Slow cooker chicken pot pie soup: This s a real simple thing you can do, when finished cooking, add chicken stock, milk and cream to achieve desired consistency and creaminess and eat as a soup.