Shortcut Chicken Pot Pie. Chicken Pot Pie is a dinner staple! This easy version has all the rich and creamy flavors of a chicken pot pie from scratch without all the hassle! It has plenty of shortcuts to make this a dinner that's doable any day of the week.
These are the days when I miss being able to buy a frozen pack of (highly processed) puff pastry sheets and calling. Typical chicken pot pies are filled with diced/shredded chicken (or a similar meat) and plenty of veggies in a creamy seasoned sauce. This mixture fills a deep dish pie with a pie crust on bottom and one on top. You can have Shortcut Chicken Pot Pie using 11 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Shortcut Chicken Pot Pie
- It’s 1 lb of chicken breasts (boneless, skinless).
- Prepare 16 oz of Normandy or California Blend frozen vegetables (broccoli, cauliflower, carrots).
- It’s 1 each of potato, large.
- It’s 1 cup of milk.
- You need 1 can of cream of chicken soup.
- You need 1 can of cream of broccoli soup.
- Prepare 1 can of cream of mushroom soup.
- It’s 1/2 tsp of dried thyme leaves.
- It’s 1/4 tsp of black pepper.
- It’s 2 can of refrigerated biscuits.
- It’s 1 tbsp of vegetable oil.
Cooked and shredded (or diced) chicken, turkey, or ham (I like using rotisserie chicken for this recipe) This Shortcut Chicken Pot Pie is really simple…crescent roll dough on top and bottom. Chicken breasts seasoned with southern style poultry seasoning, frozen peas and carrots, and cream of chicken soup. You could totally use a rotisserie chicken or even seasoned left over chicken. It's really up to you, and what you've got or want to buy.
Shortcut Chicken Pot Pie step by step
- 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) ***.
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 you can obtain from a rotisserie chicken or you may already have on hand from weekend meal prep (poaching it or tossing it in the slow cooker are our two favorite ways to cook it). Cut puff pastry to fit top of crocks or baking dish. HEAT a large ovenproof frying pan over medium-high. Place buttered side of parchment paper over chicken, so that chicken is completely covered.