Recipe: Delicious Chicken Pot “No Pie” with Buttermilk Biscuits

Chicken Pot “No Pie” with Buttermilk Biscuits. Now, let's make the chicken pot pie filling. First, wash and peel your potatoes. Buttery buttermilk biscuits make this family-style fave irresistible, and they couldn't be simpler to prepare, even for biscuit novices.

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. You can cook Chicken Pot “No Pie” with Buttermilk Biscuits using 19 ingredients and 17 steps. Here is how you cook that.

Ingredients of Chicken Pot “No Pie” with Buttermilk Biscuits

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

Top the filling with the biscuits and give them an egg wash, if you prefer. Top the entire pot pie with cracked black pepper and then bake in a hot oven until golden brown. Remove from the oven, top with chopped parsley, and enjoy while warm. Lay the biscuit crust on top of the filling, and brush lightly with a tablespoon or so of additional buttermilk, or melted butter.

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

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!! 🤤😍.

Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier. Flip biscuits over and add to the top of the biscuit filling. We love this Biscuit Chicken Pot Pie with pre-made biscuits, it's a delicious fast way to get dinner on the table. Chicken Pot Pie is one of the best comfort foods around.