Chicken pot pies are delicious, but they can take a long time to make. You need to cook the chicken, make a stock, create a roux, chop the veggies, create the crust, and then bake the pies. For busy moms like me, that takes way too much time!
What if you could make your pot pies in about 30 minutes? Doesn’t that sound more reasonable? With this recipe, all of the time consuming steps have been eliminated. Everything has been modified in order to get this dish on the table in minutes, not hours. All you need is 30 minutes, a few ingredients, and this recipe. Time to get cooking!
- 3 Tablespoons Challenge Butter
- ⅓ cup celery, diced
- ⅓ cup onions, diced
- 1 can condensed cream of chicken soup
- 8 ounces Challenge Cream Cheese
- 1½ cups milk
- 12 ounces frozen vegetables
- 1½ cups rotisserie chicken, diced
- 6 biscuits, frozen
- ½ cup cheddar cheese, shredded
- 2 Tablespoons fresh parsley, diced
Preheat oven to 375 degrees. Melt butter in a large pan over medium heat. Add celery and onion and cook until softened. Stir in soup and cream cheese. Whisk until smooth, add milk.
Stir in frozen vegetables and chicken.
Spoon chicken mixture into 8 large ramekins.
Top each dish with a frozen biscuit.
Place into oven and bake for 20 minutes. Biscuits should be baked through and mixture should be bubbly.
Remove and sprinkle with cheese. Place back into oven for 2-3 minutes until cheese melts.
Remove and cool for 5 minutes. Sprinkle tops of each biscuit with fresh parsley and serve.
If ramekins are not available, you can use an 8"x10" glass baking dish. Pour chicken mixture in dish, and place biscuits on top. Bake as directed. If you prefer canned biscuits, follow the baking directions on can to adjust bake temperature and time.