Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, shortcut chicken pot pie. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really 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 favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Shortcut Chicken Pot Pie is something that I have loved my entire life.
To begin with this particular recipe, we must 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:
- Get 1 lb chicken breasts (boneless, skinless)
- Get 16 oz Normandy or California Blend frozen vegetables (broccoli, cauliflower, carrots)
- Make ready 1 each potato, large
- Make ready 1 cup milk
- Make ready 1 can cream of chicken soup
- Prepare 1 can cream of broccoli soup
- Get 1 can cream of mushroom soup
- Make ready 1/2 tsp dried thyme leaves
- Prepare 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. Southern Living test kitchen pro and host of Hey Y'all, Ivy Odom, has a few easy tips and tricks to cut the recipe time by more than half without losing any of the delicious flavor we know and love.
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) ***
A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. Reviews for: Photos of Chicken Pot Pie IX. 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.
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