Recipe of Any-night-of-the-week Chicken Pot “No Pie” with Buttermilk Biscuits

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, How to Make Ultimate Chicken Pot “No Pie” with Buttermilk Biscuits. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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The same holds true for lunches whenever we frequently resort to a can of soup or even box of macaroni and cheese or any other such product as opposed to putting our creative efforts into creating an instant and easy yet delicious lunch. You will see many ideas in this guide and the expectation is that these ideas will not just get you off to a excellent beginning for ending the lunch R-UT we all look for ourselves at at some time or another but also to use new things on your own.

Take to sandwiches with unique breads. Contrary to popular belief, my kids love trying new items. It's an uncommon attribute for which I am extremely thankful. Trust me I know all too well how fortunate I am. My youngest nevertheless, includes a small difficulty with thick or crusty bread. Her favourite sandwich choice is now Hawaiian candy rolls. We put the beef, cheese, mustard, and pickle in her roster as though it were a bun and she is thrilled. You can replicate this in your oven for a couple minutes for a infrequent sandwich treat. The cooking area is very minimal and you also usually do not need to have indepth knowledge of anything to get ready or enjoy these simple treats. Other great bread ideas involve croissants with ham and cheese or chicken salad, taco pitas (still another excellent popular in our household), also paninis (this works really well if you have a George Foreman grill or perhaps a panini press).

Many things affect the quality of taste from Chicken Pot “No Pie” with Buttermilk Biscuits, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Pot “No Pie” with Buttermilk Biscuits delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Pot “No Pie” with Buttermilk Biscuits is 6 medium sized portions. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can cook Chicken Pot “No Pie” with Buttermilk Biscuits using 19 ingredients and 17 steps. Here is how you cook that.

This new twist on traditional chicken pot pie has no crust, but instead, the delicious filling is paired up with amazing buttermilk biscuits! #mycookbook

Ingredients and spices that need to be Prepare to make Chicken Pot “No Pie” with Buttermilk Biscuits:

1. Chicken pot pie
2. 15 strips chicken (diced)
3. 5-6 medium-sized potatoes (cubed)
4. 1 frozen bag of peas (I buy a mixed package with corn, peas, and carrots inside)
5. 1/2 onion (diced)
6. 2 cloves garlic (minced)
7. 2 cups chicken broth
8. Desired amount of salt
9. Desired amount pepper
10. 2 tbsp flour
11. 2 tbsp butter
12. Buttermilk biscuits
13. 4 cups AP flour
14. 4 tsp baking powder
15. 1/2 tsp baking soda
16. 1 tsp salt
17. 3/4 cup butter
18. 1 cup buttermilk
19. 2 tbsp butter (for brushing)

Instructions to make 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!! 🤤😍

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