the easiest 4 ingredient CHICKEN pot pie
RECENTLY, I WAS GIVEN MY GRANDMA’S GIANT RECIPE BOOKS & MAGAZINE CLIPPINGS AFTER SHE PASSED AWAY. I THOUGHT IT WOULD BE FUN TO START GOING THROUGH ALL OF THE RECIPES AND MAKE THEM. THE FIRST RECIPE I DECIDED TO MAKE WAS A POT PIE HACK SHE HAD SCRIBBLED DOWN. AND I CAN TELL YOU IT LIVES UP TO THE HYPE & IS THE EASIEST 4 INGREDIENT CHICKEN POT PIE!
4 INGREDIENT CHICKEN POT PIE
HERE’S WHAT YOU’LL NEED
- 1 ROTISSERIE CHICKEN
- 2 CANS OF CREAM OF CHICKEN CONDENSED SOUP
- FROZEN MIXED VEGETABLES
- CANNED BISCUITS
I’M TELLING YOU, THIS IS THE EASIEST POT PIE RECIPE EVER & NO ONE WILL EVER KNOW YOU DIDN’T MAKE IT FROM SCRATCH!
HOW TO MAKE IT
IT’S SO EASY!
START BY SHREDDING YOUR ROTISSERIE CHICKEN. THEN SET THE MEAT ASIDE.
IN A LARGE SKILLET, COMBINE YOUR FROZEN MIXED VEGETABLES (PEAS, CARROTS, CORN & GREEN BEANS) WITH THE CREAM OF CHICKEN SOUP. THEN STIR IN THE SHREDDED CHICKEN.
THIS PART CAN BE DONE AHEAD OF TIME OR WHILE YOU’RE WAITING FOR YOUR OVEN TO PREHEAT. I HEATED MY OVEN TO 350 F, BUT I RECOMMEND USING THE TEMPERATURE ON THE DIRECTIONS FOR YOUR BISCUITS.
I HEATED THE MIXTURE OVER MEDIUM HEAT UNTIL IT JUST STARTED TO BUBBLE. SEASON WITH A LITTLE SALT & PEPPER.
YOU CAN EITHER CUT THE BISCUITS INTO SMALLER BITE SIZED PIECES, OR USE THEM AS IS OUT OF THE CAN. TO PREVENT THEM FROM BEING UNDERCOOKED, I RECOMMEND COOKING THEM FOR 1/2 THE TIME RECOMMENDED ON THE CAN.
THEN, FLIP THEM OVER AND ARRANGE THEM ON TOP OF YOUR SKILLET CHICKEN MIXTURE.
COOK FOR THE REMAINING AMOUNT OF TIME OR UNTIL THE BISCUITS ARE GOLDEN BROWN. IT’S THAT QUICK AND EASY! YOU’LL HAVE HOMEMADE CHICKEN POT PIE IN ABOUT 30 MINUTES!
chicken pot pie recipe NOTES:
- IF YOU DON’T HAVE A SKILLET, YOU CAN ALSO USE A SMALL BAKING DISH OR PIE PAN.
- IF YOU’RE VEGETARIAN, SWAP THE CHICKEN FOR MUSHROOMS & USE CREAM OF MUSHROOM WITH YOUR MIXED VEGGIES.
- IF YOU CAN’T FIND A ROTISSERIE CHICKEN, YOU CAN USE SHREDDED CHICKEN BREAST
4 INGREDIENT CHICKEN POT PIE
Ingredients
- 1 rotisserie chicken shredded
- 2 cans cans of cream of condensed chicken soup
- 1 bag frozen mixed vegetables
- 1 can refrigerated biscuits
Instructions
- COMBINE YOUR SHREDDED ROTISSERIE CHICKEN, VEGETABLES & CREAM OF CONDENSED CHICKEN SOUP IN A LARGE SKILLET. COOK OVER MEDIUM HEAT UNTIL IT BEGINS TO BUBBLE.
- BAKE YOUR BISCUITS ACCORDING TO THE PACKAGE DIRECTIONS FOR 1/2 THE AMOUNT OF TIME.
- FLIP THE BISCUITS AND PUT THEM ON TOP OF THE CHICKEN MIXTURE.
- BAKE FOR THE REMAINING TIME OR UNTIL GOLDEN BROWN & SERVE!
