I love chicken pot pie, but sometimes I have a tight schedule to work around, or I just don't feel like going through the labor intensive work of pie dough, cooking fresh veggies, making sauce...you get the idea! It is exhausting just typing and reading it! When the craving hits, I cheat! I like this recipe because it has lots of veggies, but to make it easy on myself I use the canned vegetables! The can vegetable flavor is masked pretty well by the sauce and biscuits. It is a quick, easy meal that is filling and leaves everyone running back for seconds!
Cheater Chicken Pot Pie
Yields 6 servings
To Prepare the Chicken
1. Heat some olive oil in a frying pan.
2. Cut 1 pound of chicken down to 1 inch cubes.
3. Right before the chicken finishes cooking, put a sprinkle of salt and pepper in the pan.
To Prepare the Vegetables
1. Drain 5 cans of veggies and mix them together in a bowl. I usually use potatoes, corn, peas, green beans and carrots!
2. Add 2 cans of Campbell's Condensed Cream of Chicken soup to the veggies, but do not add water to it! I don't like using chicken or turkey gravy...I feel like the flavor falls flat!
3. When the chicken is done cooking, add it to the mixture.
To Finish the Pot Pie
1. Pre-heat your oven to 350 degrees.
2. Put the veggie/chicken/sauce mixture into a glass casserole dish.
3. Bake this for 15 minutes.
4. After cooking, bring the casserole out of the oven and top it with biscuits. I get the pillsbury type biscuits that are labeled as "flaky" or advertise as able to be pulled apart in layers. Pull the layers of the biscuits apart. Each biscuit should easy break up into 3 or 4 more biscuits. If you don't want to top the casserole with biscuits, you can bake the biscuits, slice them in half, and serve the casserole in between. You can also mix dry Stove Top with its seasoning packet and top the casserole with that!
5. Layer the biscuit pieces like fish scales across the top of the casserole, and put it back into the oven until the biscuits are golden brown.
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