Shortcut Chicken Pot Pie

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, shortcut chicken pot pie. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Shortcut Chicken Pot Pie is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Shortcut Chicken Pot Pie is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Prepare 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. Get 1 cup milk
  5. Make ready 1 can cream of chicken soup
  6. Prepare 1 can cream of broccoli soup
  7. Take 1 can cream of mushroom soup
  8. Prepare 1⁄2 tsp dried thyme leaves
  9. Take 1⁄4 tsp black pepper
  10. Take 2 can refrigerated biscuits
  11. Prepare 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) ***

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