Chicken Pot Pie is a classic comfort food dish, but can also be a time consuming one if you’re making everything from scratch. In my original recipe (that’s on the blog here) you first have to cook the chicken and then spend time making a pie crust from scratch to go on top. These are the days when I miss being able to buy a frozen pack of (highly processed) puff pastry sheets and calling it a day! But despite those challenges, I persevered and figured out how to make a super easy shortcut Chicken Pot Pie version that’s just as wholesome as the original. Because let’s face it – my family LOVES this dish so I had to figure out a way I could make it more often!
My Go-To Canned Chicken: Valley Fresh
There are three ways I was able to make this a “shortcut” recipe. First of all, I used all frozen veggies that were already washed, peeled and diced (gotta love that!). Second of all, I used my fastest and easiest biscuit recipe (that’s mainly just flour and cream) to go on top instead of a more labor intensive pie crust. And lastly, I used “clean” organic canned chicken from Valley Fresh because it made things super easy and tasted great mixed in with the sauce in this dish.
Making everything from scratch is a wonderful goal, but sometimes life simply gets in the way, and the convenience of already cooked chicken can make all the difference! And when it’s certified USDA organic with simple ingredients (sans antibiotics or anything artificial) in a BPA-free can there’s nothing to feel guilty about whatsoever. :)
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