Shortcut Chicken Pot Pie Recipe

Name: Shortcut Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breasts (boneless, skinless); 16 oz Normandy or California Blend frozen vegetables (broccoli, cauliflower, carrots); 1 each potato, large; 1 cup milk; 1 can cream of chicken soup; 1 can cream of broccoli soup; 1 can cream of mushroom soup; 1/2 tsp dried thyme leaves; 1/4 tsp black pepper; 2 can refrigerated biscuits; 1 tbsp vegetable oil

Servings: persons

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

1
["Preheat oven to 400F.", "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) ***"]

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb chicken breasts (boneless, skinless), 16 oz Normandy or California Blend frozen vegetables (broccoli, cauliflower, carrots), 1 each potato, large, 1 cup milk, and more.

Yes, Shortcut Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shortcut Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions