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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 Choosing Healthy and balanced Fast Food.

Almost every “get healthy” and “weight loss” document you go through will tell you to skip the drive through and make all of your meals yourself. This is really very good guidance. From time to time, though, the last thing you want is to have to cook a meal from scratch. Sometimes you just want to reach the drive through on the way home and call it a day. There is zero reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because plenty of the popular fast food destinations making the effort to make their menus healthy now. Here is how one can find healthy food at the drive through.

Pick out a drive through for a restaurant that’s known for catering to people with healthy palates. Arby’s for example, is void of burgers. Alternatively you can choose from roast beef sandwiches, salads, wraps and various healthier items. Wendy’s, although no stranger to the hamburger, additionally includes an abundance of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every little thing is McDonalds featuring its deep fried chicken parts and other terribly unfit items.

Traditional logic tells us that one sure way to get healthy and shed pounds is to by pass the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a number of good decisions and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need most is just to have somebody else do the cooking. There isn’t any reason to feel guilty about visiting the drive through when you make healthful decisions!

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

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