Almost Homemade Chicken Pot Pie

The deep of a cold winter is the perfect time for steaming hot plate of "Almost Homemade" Chicken Pot Pie. This recipe skips a bunch of time consuming steps found in a from scratch pot pie. We are using frozen mixed veggies so we don't have to chop up lots of stuff. For the chicken, you can use leftovers or a store bought rotisserie, and the creamy sauce is created with a little help from a can of cream of chicken soup, (you can sub cream of mushroom for veggie pies). We top it off with prepared biscuits for a savory crust. This recipe can be changed any way you like and easily made veggie style by taking out the chicken and adding chopped sweet potato, kale and cauliflower.

Now Get Crackin'! Chef Egg

Almost Homemade Chicken Pot Pie

  • 2 tbsp. Butter
  • 1 Onion, chopped
  • 2 C Potato, chopped
  • 1 lb. Frozen Vegetables
  • 3 C Cooked Chicken, chopped
  • 2 cans Cream of Chicken Soup, low salt version
  • 2 C Milk
  • 1 tbsp. Dried Herbs
  • 1 package Prepared Biscuits, cut into quarters
  • Pre heat the oven to 400 F. Place the butter in a large saucepan or pot, add the onions and cook until soft. Add the potatoes, vegetables, chicken, soup and milk; bring to a simmer and season with herbs, salt and pepper. Cook the mixture until the potatoes are soft. Pour the mixture into a casserole dish, top with cut biscuits (give them a little space to puff up) and bake for 20 minutes or until golden brown.

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