Shortcut Chicken Pot Pie. This Chicken Pot Pie is super easy to make yet oh so delicious! This could easily become a fall staple in your home! It's so comforting and hearty and the Pour mixture in to prepared pie crust in pie plate.

Chicken Pot Pie is a classic comfort food dish, but can also be a time consuming one if you're making everything from scratch. Now my family can have it more often.score! Make this family favourite comfort foods at home with Costco Rotisserie chicken. 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

You need 1 lb of chicken breasts (boneless, skinless).
It's 16 oz of Normandy or California Blend frozen vegetables (broccoli, cauliflower, carrots).
It's 1 each of potato, large.
Prepare 1 cup of milk.
Prepare 1 can of cream of chicken soup.
You need 1 can of cream of broccoli soup.
You need 1 can of cream of mushroom soup.
You need 1/2 tsp of dried thyme leaves.
Prepare 1/4 tsp of black pepper.
It's 2 can of refrigerated biscuits.
Prepare 1 tbsp of vegetable oil.

Perfect for your fall and winter meals. Our favorite chicken pot pie with a flaky (and simple) pie crust, perfectly seasoned cream sauce, and robust filling. Plus how to freeze and reheat. This chicken pot pie can be prepared ahead of time, frozen and reheated, and is easy to adapt with what you have on hand.

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) ***.

Chicken pot pie is a classic. 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 Chicken Pot Pie Casserole is topped with Crusty Homemade Biscuits and made in the BEST homemade Gravy! It's a super easy comfort food classic made from scratch!