For this week’s date night, I prepped my chicken first so that everything could go into the oven at the same temperature and finish at the same time. Here’s how: Continue reading
YOU can make chicken pot pie. Yes, you. I know…I know, It sounds like a lot of work, and a bit intimidating, but I PROMISE YOU that this is the easiest pot pie in the world to make. This is a mix it all up in 1 bowl and throw it in the oven kind of meal where you grab a few prepared items at the grocery store, add it to a few cans from your pantry, add the tiniest bit of love, and walk away with a hearty meal in under 30 minutes. This is Pantry Pot Pie.
- 1 rotisserie chicken
- 1 can grands biscuits
- 1 can sliced carrots, drained
- 1 can sliced white potatoes, drained
- 1 can cream of chicken soup
- 1/2 cup whole milk
- 2 TBSP of beer can chicken seasoning (or poultry seasoning…or Italian seasoning. Whatever!)
Go ahead and carve some of the chicken off of the bone and either shred it with your hands or give it a rough chop with a knife- nothing fancy. Toss it into a bowl along with your drained carrots and drained potatoes. Add in the cream of chicken soup, the milk, and your seasoning. Mix everything together with a large spoon or spatula. Transfer to a baking dish and bake at 350 degrees for about 25 minutes. You want the tops of the biscuits to be golden, but the bottoms to not be gooey! Voila!
See? That wasn’t so bad. You are totally nailing this cooking thing!