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Shortcut Chicken Pot Pie cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Shortcut Chicken Pot Pie dishes that you just make.

Alright, don’t linger, let’s plan this shortcut chicken pot pie menu with 11 components which are absolutely easy to find, and we have to process them at the very least through 11 tips. You should commit a while on this, so the resulting food could be perfect.

Ingredients - Shortcut Chicken Pot Pie:

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

Shortcut Chicken Pot Pie how to cook:

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) ***

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