Chicken Pot “No Pie” with Buttermilk Biscuits. Choose from Variety of Luxury Food Hampers and Gift Boxes. Free UK Delivery on Eligible Orders 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. Now, let's make the chicken pot pie filling.
Using the same pan, heat the oil over medium-high heat. 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. You can have 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
- You need of Chicken pot pie.
- It’s 15 strips of chicken (diced).
- It’s 5-6 of medium-sized potatoes (cubed).
- You need 1 of frozen bag of peas (I buy a mixed package with corn, peas, and carrots inside).
- You need 1/2 of onion (diced).
- You need 2 cloves of garlic (minced).
- Prepare 2 cups of chicken broth.
- You need of Desired amount of salt.
- You need of Desired amount pepper.
- You need 2 tbsp of flour.
- You need 2 tbsp of butter.
- Prepare of Buttermilk biscuits.
- It’s 4 cups of AP flour.
- Prepare 4 tsp of baking powder.
- You need 1/2 tsp of baking soda.
- Prepare 1 tsp of salt.
- It’s 3/4 cup of butter.
- It’s 1 cup of buttermilk.
- It’s 2 tbsp of butter (for brushing).
Chicken Pot Pie with Buttermilk Biscuit Crust. Recipe type: Main Dish – Chicken. Stir in buttermilk until just mixed. Spoon the biscuit dough in lumps over the chicken mixture.
Chicken Pot “No Pie” with Buttermilk Biscuits step by step
- 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!! 🤤😍.
Sprinkle the flour over the veggies and stir to coat evenly. Combine the buttermilk and egg in a measuring cup and stir it into the flour mixture with a few swift strokes to create a sticky batter. 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.