Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, shortcut chicken pot pie. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Shortcut Chicken Pot Pie is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Shortcut Chicken Pot Pie is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have 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)
- Take 16 oz Normandy or California Blend frozen vegetables (broccoli, cauliflower, carrots)
- Get 1 each potato, large
- Get 1 cup milk
- Make ready 1 can cream of chicken soup
- Take 1 can cream of broccoli soup
- Prepare 1 can cream of mushroom soup
- Prepare 1/2 tsp dried thyme leaves
- Prepare 1/4 tsp black pepper
- Get 2 can refrigerated biscuits
- Take 1 tbsp vegetable oil
This Shortcut Chicken Pot Pie is really simple…crescent roll dough on top and bottom. Chicken breasts seasoned with southern style poultry seasoning, frozen peas and carrots, and cream of chicken soup. You could totally use a rotisserie chicken or even seasoned left over chicken. It's really up to you, and what you've got or want to buy.
Instructions 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) ***
Our favorite Chicken Pot Pie with a flaky (and easy) pie crust, perfectly seasoned cream sauce, and robust filling. Chicken Pot Pie can be prepared ahead of time, frozen and reheated, and is easy to adapt with the ingredients you have on hand. 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 you can obtain from a rotisserie chicken or you may already have on hand from weekend meal prep ( poaching it or tossing it in the slow cooker are our two favorite ways to cook it). Chicken Pot Pie is a classic comfort food dish, but can also be a time consuming one if you're making everything from scratch.
So that’s going to wrap it up for this special food shortcut chicken pot pie recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
