Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, shortcut chicken pot pie. One of my favorites food recipes. This time, I will make it a little 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!

Shortcut Chicken Pot Pie is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Shortcut Chicken Pot Pie is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. 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:

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

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) ***

Chicken pot pie is a classic cool-weather meal and one we make often throughout fall and winter. You'll love these Chicken Pot Pie Turnovers that you can eat with your hands. Several shortcuts make them super easy to make and they have a fabulously creamy filling. It's one of my favorite southern comfort foods. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs.

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