20 Recipe Appetizing Shortcut Chicken Pot Pie delicious and handy!

There are numerous sources of details on cooking. Some details is tailored towards seasoned cooks as well as not for the typical individual. It can be puzzling to learn all of the offered info. Fortunately, this Shortcut Chicken Pot Pie recipe is easy to make and will provide you some fantastic tips. They will work for any person, also a newbie.

You need to prepare chicken breasts (boneless, skinless).
Provide Normandy or California Blend frozen vegetables (broccoli, cauliflower, carrots).
You need to prepare potato, large.
You need milk.
Provide cream of chicken soup.
You need to prepare cream of broccoli soup.
Use cream of mushroom soup.
Provide dried thyme leaves.
You need black pepper.
You need refrigerated biscuits.
You need vegetable oil.

Short Tips:

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) ***.

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