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.

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Almost Homemade Chicken Pot Pie

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.