Shortcut Chicken Pot Pie
Shortcut Chicken Pot Pie

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, shortcut chicken pot pie. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Shortcut Chicken Pot Pie is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Shortcut Chicken Pot Pie is something that I’ve loved my whole life.

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

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

So that’s going to wrap it up for this exceptional food shortcut chicken pot pie recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!