Shortcut Chicken Pot Pie
Shortcut Chicken Pot Pie

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, shortcut chicken pot pie. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Shortcut Chicken Pot Pie is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Shortcut Chicken Pot Pie is something that I have loved my whole life. They are fine and they look fantastic.

Make this family favourite comfort foods at home with Costco Rotisserie chicken. Perfect for your fall and winter meals. This Chicken Pot Pie is super easy to make yet oh so delicious!

To get started with this recipe, we must prepare a few ingredients. You can cook shortcut chicken pot pie using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Shortcut Chicken Pot Pie:
  1. Get 1 lb chicken breasts (boneless, skinless)
  2. Get 16 oz Normandy or California Blend frozen vegetables (broccoli, cauliflower, carrots)
  3. Make ready 1 each potato, large
  4. Take 1 cup milk
  5. Get 1 can cream of chicken soup
  6. Make ready 1 can cream of broccoli soup
  7. Prepare 1 can cream of mushroom soup
  8. Prepare 1/2 tsp dried thyme leaves
  9. Prepare 1/4 tsp black pepper
  10. Take 2 can refrigerated biscuits
  11. Get 1 tbsp vegetable oil

A weeknight-friendly chicken pot pie recipes that comes together in just one pot and is topped with flaky cheddar and thyme biscuits. The secret to weeknight pot pie is to reach for shortcuts. This recipe calls for a bag of frozen carrots and peas, along with a few cups of shredded chicken, which. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic.

Instructions to make Shortcut Chicken Pot Pie:
  1. Preheat oven to 400°F.
  2. Heat oil in skillet over medium heat. Add chicken breasts to skillet and cook until no longer pink.
  3. Cut chicken into bite size cubes and set aside. *You can also opt to cut up and then cook the already - cubed chicken. I just find the chicken juicier when cooked whole.
  4. Wash, peel, and cut potato into cubes. Microwave for 1-2 minutes.
  5. Cook cubed potatoes and frozen veggies on stovetop according to package directions. Add some extra water and extra time in order to accommodate the addition of the potatoes (dont overcook…you want your potatoes tender and firm). Drain.
  6. In a large bowl, combine soups, milk, thyme, and black pepper. Mix well.
  7. Add veggies and chicken to soup mixture and gently mix together.
  8. Spread evenly in a 4 quart baking dish. Bake for 15-20 minutes, or until it begins to bubble. Remove dish from oven and stir.
  9. Open biscuits and arrange on top of casserole. Bake another 15 minutes or until biscuits are golden brown.
  10. Optionally, if you want a nicer presentation, you can opt to cut each biscuit into quarters before placing them on top of the casserole, cutting almost, but not all the way through the biscuit's bottom.
  11. *** Modified recipe that originates from Campbell's "Fabulous One-Dish Recipes" cookbook (1992) ***

Reviews for: Photos of Chicken Pot Pie IX. Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. With a flaky, buttery crust, it's comfort food at its finest. We love turning to rotisserie chicken for a shortcut any night. This chicken pot pie uses rotisserie chicken in the smartest way.

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