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

Before you jump to Chicken Pot “No Pie” with Buttermilk Biscuits recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

In general, people have been trained to believe that “comfort” foods are bad for the body and must be avoided. If your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to eat them. There are some foods that, when you consume them, may boost your mood. When you feel a little down and are in need of an emotional boost, try a couple of these.

Eggs, believe it or not, can be actually terrific at dealing with depression. Just make sure that you do not toss the egg yolk. The egg yolk is the most essential part of the egg in terms of helping you cheer up. Eggs, especially the yolks, are rich in B vitamins. These B vitamins are wonderful for helping to elevate your mood. This is because these vitamins increase the function of your brain’s neural transmitters (the parts of the brain that dictate how you feel). Consume an egg and feel a lot happier!

You can see, you don’t need to eat junk food or foods that are not good for you so you can feel better! Try several of these instead!

We hope you got benefit from reading it, now let’s go back to chicken pot “no pie” with buttermilk biscuits recipe. To make chicken pot “no pie” with buttermilk biscuits you only need 19 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to cook Chicken Pot “No Pie” with Buttermilk Biscuits:
  1. Use Chicken pot pie
  2. Prepare 15 strips chicken (diced)
  3. Prepare 5-6 medium-sized potatoes (cubed)
  4. Prepare 1 frozen bag of peas (I buy a mixed package with corn, peas, and carrots inside)
  5. Prepare 1/2 onion (diced)
  6. Use 2 cloves garlic (minced)
  7. Provide 2 cups chicken broth
  8. Provide Desired amount of salt
  9. Prepare Desired amount pepper
  10. Provide 2 tbsp flour
  11. Prepare 2 tbsp butter
  12. Use Buttermilk biscuits
  13. Provide 4 cups AP flour
  14. Use 4 tsp baking powder
  15. Get 1/2 tsp baking soda
  16. Prepare 1 tsp salt
  17. Take 3/4 cup butter
  18. You need 1 cup buttermilk
  19. Provide 2 tbsp butter (for brushing)
Instructions 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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