Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, shortcut chicken pot pie. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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! This could easily become a fall staple in your home!
Shortcut Chicken Pot Pie is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Shortcut Chicken Pot Pie is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook shortcut chicken pot pie using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Shortcut Chicken Pot Pie:
- Take 1 lb chicken breasts (boneless, skinless)
- Prepare 16 oz Normandy or California Blend frozen vegetables (broccoli, cauliflower, carrots)
- Make ready 1 each potato, large
- Take 1 cup milk
- Get 1 can cream of chicken soup
- Make ready 1 can cream of broccoli soup
- Get 1 can cream of mushroom soup
- Take 1/2 tsp dried thyme leaves
- Take 1/4 tsp black pepper
- Get 2 can refrigerated biscuits
- Prepare 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. Our favorite chicken pot pie with a flaky (and simple) pie crust, perfectly seasoned cream sauce, and robust filling.
Steps to make Shortcut Chicken Pot Pie:
- Preheat oven to 400°F.
- Heat oil in skillet over medium heat. Add chicken breasts to skillet and cook until no longer pink.
- 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.
- Wash, peel, and cut potato into cubes. Microwave for 1-2 minutes.
- 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.
- In a large bowl, combine soups, milk, thyme, and black pepper. Mix well.
- Add veggies and chicken to soup mixture and gently mix together.
- 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.
- Open biscuits and arrange on top of casserole. Bake another 15 minutes or until biscuits are golden brown.
- 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.
- *** Modified recipe that originates from Campbell's "Fabulous One-Dish Recipes" cookbook (1992) ***
This recipe calls for a bag of frozen carrots and peas, along with a few cups of shredded chicken, which. Our favorite chicken pot pie with a flaky (and simple) pie crust, perfectly seasoned cream sauce, and robust filling. Plus how to freeze and reheat. Chicken Pot Pie can be prepared ahead of time, frozen and reheated, and is easy to adapt with the ingredients you have on hand. Chicken Pot Pie Easy Shortcut Recipe - Cooking Classy.
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