Quick Pot Pies. This quick pot pie recipe can be altered with as many vegetables and seasonings as your heart This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk. A creamy filling made with chicken, veggies & beer gets topped with puff pastry for Rach's quick chicken pot pies.
Make them in an oven, skillet or slow-cooker - you can't go wrong.
The filling for this Quick Chicken Pot Pie is made from scratch and has no cream in it (most chicken pot pies do).
The sauce is made with flour, milk and a bit of cheese instead of using a carton of cream.
To cook Quick Pot Pies you need 4 ingredients and just 4 steps. Here is how you cook it.
Ingredients
- You need 1 can of Cream of Chicken Soup (Family Size).
- It's 1 of 16 oz. Bag of Mixed Veggies.
- You need 2 of Tubes of Large Biscuits.
- Prepare 1 large of Chicken Breast (Cooked).
Pie for dinner just sounds like us. No pie crust allowed: With a genius puff pastry crust, these chicken pot pies are quick to throw together. A Bisquick chicken pot pie is the ultimate comfort food, uses pantry and freezer staples, and is ready in a snap. Make this recipe on a chilly night!
Quick Pot Pies instructions
- Mix soup and veggies in a pot on Med Low heat to warm..
- Cut up chicken and add to soup/veggie mix..
- Flatten individual biscuits an place into a greased/sprayed large muffin tin. The biscuits need to be flattened enough to cover the sides and bottom, forming a "cup.".
- Spoon mixture into biscuit cups and bake at temp and time listed on biscuit tube...minus 2 minutes..
Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken. Case in point… this Quick and Easy Thai Chicken Pot Pie. Besides this Chicken Pot Pie, it also comes in Classic Roasted Chicken, Creamy Garlic Butter Chicken, and Sweet Teriyaki Chicken. Pot pie is the ultimate comfort food. With switched-up ingredients and creative twists, these popular variations elevate the classic from familiar to fabulous.