Hi there, it’s me again, Dan, welcome to my cooking learning blog. In this special moment, we’re going to prepare a special dish, chicken pot “no pie” with buttermilk biscuits. One of my favorites. This time, I am going to make it a little bit unique. This will be really tasty.
Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. All of the chicken pot pie flavors are in this, but I must say I do miss the crust. That's why we put "pie" in quotes!
Chicken Pot “No Pie” with Buttermilk Biscuits is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Chicken Pot “No Pie” with Buttermilk Biscuits is something that I’ve loved my entire life.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Chicken Pot “No Pie” with Buttermilk Biscuits:
- Get Chicken pot pie
- Prepare 15 strips chicken (diced)
- Prepare 5-6 medium-sized potatoes (cubed)
- Get 1 frozen bag of peas (I buy a mixed package with corn, peas, and carrots inside)
- Prepare 1/2 onion (diced)
- Get 2 cloves garlic (minced)
- Make ready 2 cups chicken broth
- Take Desired amount of salt
- Make ready Desired amount pepper
- Prepare 2 tbsp flour
- Make ready 2 tbsp butter
- Take Buttermilk biscuits
- Take 4 cups AP flour
- Take 4 tsp baking powder
- Prepare 1/2 tsp baking soda
- Make ready 1 tsp salt
- Prepare 3/4 cup butter
- Prepare 1 cup buttermilk
- Prepare 2 tbsp butter (for brushing)
Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add flour and cook another minute then whisk in wine and cook off a. These chicken pot pies have a fabulous cheesy biscuit topping! I had a moment of clarity Thursday and realized that tomorrow was PieDay and I had no pie.
Instructions to make Chicken Pot “No Pie” with Buttermilk Biscuits:
- 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!! 🤤😍
These chicken pot pies have a fabulous cheesy biscuit topping! I had a moment of clarity Thursday and realized that tomorrow was PieDay and I had no pie. I have been a good, good girl and written twice this week, including this post, which is something I haven't managed in weeks due to the cook off. This Instant Pot Chicken Bone Broth is super quick and easy to make in the Instant Pot: rich Cassie had a very well-loved Buttermilk Pie recipe that has received some pretty stellar reviews, so I had to try it. Now, I'm no pie master, which is why I was so glad I didn't have to make a crust from scratch.
So that’s going to wrap this up with this exceptional food chicken pot “no pie” with buttermilk biscuits recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
