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We hope you got insight 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 that.

The ingredients needed to cook Chicken Pot “No Pie” with Buttermilk Biscuits:

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

Steps 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!! 🤤😍.

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. Click here for mini pot pie recipe! You can really taste the difference when you're using fresh corn on the.

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