This takes half the time of normal chicken pot pie because it uses canned cream of chicken soup and canned biscuits instead of homemade crust. However, the results to not disappoint! It's creamy and tastes 100% homemade. I hope you try it out and enjoy!
The recipe is here, and step-by-step pictures are below:
Ingredients:
1 22 oz. (~650 mL) can cream of chicken soup (not low sodium or reduced fat)
3 chicken breasts or thighs, diced
2-3 cups red potatoes, diced
1 medium white or yellow onion, diced
1 cup heavy whipping cream
1 tube flaky pre-made biscuits (Pillsbury)
1 ½ teaspoon parsley
2 cups frozen mixed vegetables (or ½ frozen corn, ½ cup frozen carrots, ½ cup frozen green beans, ½ cup frozen peas)
Salt and pepper to taste
Directions:
Prepare chicken and vegetables first. Season diced chicken with salt and pepper.
Prepare a small pot of boiling water. Add potatoes in and make sure the water covered them. Boil for 15-20 minutes until you can pierce them with a fork.
Meanwhile, heat a pan on medium heat with some oil. Add diced onions and cook about 5 minutes until starting to become soft and translucent.
Add the chicken in with the onions and fry until fully cooked and browned on the outside.
Then add in the cream of chicken soup, mixed vegetables, parsley, heavy cream into the pan with the chicken and onions.
Mix everything together and simmer for 20 minutes. Meanwhile preheat the oven to 350°F.
When the potatoes are cooked, drain and add to the simmering pan so they can simmer too. When done simmering, taste the sauce and adjust the salt and seasonings if necessary.
Add the chicken filling into a 9x13 or deep 9x9 inch baking dish.
Place biscuits on top of the mixture.
Bake for 25-30 minutes, or until the biscuits are fully cooked and golden.
5-6 servings.
Prepare chicken and vegetables first. Season diced chicken with salt and pepper.
Prepare a small pot of boiling water. Add potatoes in and make sure the water covered them. Boil for 15-20 minutes until you can pierce them with a fork.
Meanwhile, heat a pan on medium heat with some oil. Add diced onions and cook about 5 minutes until starting to become soft and transluscent.
Add the chicken in with the onions and fry until fully cooked and browned on the outside.
Then add in the cream of chicken soup, mixed vegetables, parsley, heavy cream into the pan with the chicken and onions.
Mix everything together and simmer for 20 minutes. Preheat oven to 350*F
When the potatoes are cooked, drain and add to the simmering pan so they can simmer too. When done simmering, season the sauce with salt, to taste.
Add the chicken filling into a 9x13 or deep 9x9 inch baking dish.
Place biscuits on top of the mixture.
Bake for 25-30 minutes, or until the biscuits are fully cooked and golden.