Chicken Pot Pie remains one of my all-time favorite comfort foods. It’s rich, creamy, and oh-so-satisfying. And while I love a classic homemade Chicken Pot Pie, this ‘cheater’ version is absolutely delicious but uses simple supermarket shortcuts to make it quick and easy to prepare in a single dish. What’s not to love?

First, let’s talk about the filling. Of course, it has to be thick,  creamy, and flavorful but it doesn’t have to be complicated. For this recipe, I used several supermarket shortcuts including rotisserie chicken and frozen vegetables to make prep a whole lot easier.

Next, let’s talk about the topping. As the name suggests, a traditional Chicken Pot Pie is usually made with pie crust. But in this cheater version, that bubbly chicken filling is actually topped with store-bought biscuit dough and then baked until it’s crisp and golden on top. Once it’s out of the oven, it’s brushed with melted butter. In a word – perfection!

Why I LOVE rotisserie chicken!

I’m not sure there is a single food in the entire world that is more convenient, affordable, or time-saving than a supermarket rotisserie chicken. And as a new mom, I have a newfound appreciation for this modern grocery marvel.

How to shred a rotisserie chicken

Most often, the most difficult part about rotisserie chicken is the process of shredding it. Here is my fave foolproof technique:

1. Remove the dome lid of your chicken and use it to collect your good chicken pieces. Use the bottom tray to collect any skin or bones that you want to discard.
2. Always work with the chicken while it’s still warm. Trying to break down a chicken once it’s been refrigerated can be much more challenging.
3. Begin by separating it into parts. I always use a sharp knife to remove the chicken breasts first. Make sure to remove any additional white meat that you might miss with your knife. Then remove the thighs, drums and wings by hand. When a chicken is very well cooked, these pieces usually pull apart without any effort. Finally, flip the chicken over and remove any remaining mean from around the spine.
4. Next, remove the skin and bones. Instead of discarding them, considering saving them to make soup stock.
5. There are two methods for shredding your chicken once the skin and bones have been removed. You can either do it by hand using two forks to gently pull the meat apart. Or, if you want an easy kitchen hack, put the meat in the bowl of your stand mixer and turn it on medium for 1 to 2 minutes. The chicken will be completely shredded.

How long will rotisserie chicken last in the refrigerator?

According to Still Tasty, rotisserie chicken will last in the refrigerator for about 3 days or in the freezer for up to 4 months.

Why is rotisserie chicken so cheap?

In addition to be incredibly delicious, rotisserie chicken is also really affordable. Sometimes, it’s even less expensive than a raw whole chicken at the supermarket. There are a couple of reasons for this. First, a lot of supermarkets sell their rotisserie as a ‘loss leader’ which is a product that is actually sold at a loss to the company to help lure customers into the store. This approach is particularly helpful around dinner time. Shoppers come in to pick up a chicken and are likely to buy 3 or 4 other items they might not have intended to purchase. Second, supermarkets will often take raw whole chickens from the meat department that are about to expire and cook them instead of having to throw them away.

More Rotisserie Chicken Recipes

If you’re looking for more great ways to use rotisserie chicken in your cooking, check out these delicious ideas:

Chicken & Gnocchi Soup

Cheddar Chicken Ranch Quesadillas

Chicken Caesar Pizza

BBQ Chicken Tostadas

Vietnamese Chicken Salad

What is Chicken Pot Pie made of?

Most chicken pot pie is made with a combination of shredded chicken, cooked vegetables, a creamy sauce, and some pie crust. My ‘cheater’ version replaces the pie crust with store-bought biscuit-dough instead.

• Butter
• Onion
• Frozen vegetable (peas, carrots, corn, green beans)
• Flour
• Chicken broth
• Milk
• Shredded rotisserie chicken
• Store-bought biscuit dough
• More butter

How to make Chicken Pot Pie

1. Preheat the oven to 350ºF.
2. In a large oven-safe skillet, melt half of the butter over medium-high heat.
3. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes.
4. Add the frozen mixed vegetables and cook until they are hot, about 1 minute.
5. Add the flour and cook, stirring, for 1 minute.
6. Stir in the chicken broth and milk until everything is well combined.
7. Stir in the chicken and season with salt and pepper to taste.
8. Continue to cook until the mixture begins to simmer and thickens slightly, about 3 minutes. Turn the heat off.
9. Arrange the biscuit dough on top of the chicken filling.
10. Transfer the skillet into the oven and bake until the biscuits are golden, about 10 to 12 minutes.
11. While the pot pie is baking, melt the remaining butter in a small skillet. Stir in the parsley.
12. Once the pot pie is baked, brush the top of the biscuits with the melted butter.
13. Serve immediately or store in the refrigerator for up to 3 days.

Tools: Cast-iron skillet

Anyone who has ever watched my YouTube videos knows that I am obsessed with my cast-iron skillet. I love how versatile it is, especially because it can be transferred from the stovetop straight into the oven.

It’s important to use an oven-safe skillet for this recipe because it goes from the stovetop (where you’ll prepare your filling) to the oven (where you’ll bake your topping).

You can find my fave cast-iron skillet here. *This is an affiliate link. As an Amazon Associate I earn from qualifying purchases.*

If you want to make your next Halloween party a real scream, then look no further than these gory but glorious recipes that are just to-die-for…

SEVERED FINGER COOKIES

These Severed Finger Cookies are finger-lickin-good and so easy to make with just a basic sugar cookie dough. The secret to making them really spooky is to use slivered almonds that are a little jagged around the edges and of course, lots and lots of edible fake blood.

Find the recipe here.

Useful Tools:

Red Gel Food Coloring

Blue Gel Food Coloring

Cake Decorating Brushes

*Amazon links are affiliate links. As an Amazon Associate, I earn from qualifying purchases*

BRAIN CUPCAKES

These zombie inspired Brain Cupcakes are sure to blow your mind. You start with some classic chocolate cupcakes (store-bought cake mix works just fine for this recipe) and then fill the center with some ooey, gooey cherry pie filling. Then you mound the tops with a classic pink buttercream in a fun brain pattern and top them off with even more edible fake blood.

Find the recipe here.

Useful Tools:

Cupcake Coring Tool 

Black Cupcake Liners 

Plain Tube Pastry Tip 

ZOMBIE GUTS CINNAMON ROLLS

It takes a lot of guts to serve a dessert this gruesome but your bravery is sure to be rewarded when you get to gnaw on these delicious cinnamon roll intestines. They start with a red velvet cinnamon roll dough and a sweet and cinnamon-y filling. Then you simply wind the dough into intestine-inspired swirls and bake it up. Top them with some sweet glaze and you’ve got entrails that are good enough to eat. No guts, no glory right?

Find the recipe here.

PUTRID PUNCH WITH EDIBLE EYEBALLS

This Putrid Punch with Edible Eyeballs is the perfect way to wash down all of these wickedly good desserts. This ghoulish cocktail combines tart cherry juice with vodka, orange liqueur, sweet simple syrup and a splash of sparkling water. I like to serve it garnish with these eye-popping edible eyeballs that are effortless to prepare. Go ahead and splurge on some stainless steel cocktail picks for an extra creepy effect.

Find the recipe here.

Useful Tools:

Stainless Steel Cocktail Picks 

I hope these ghastly ideas help to make your scary soiree a little spookier this season. HAPPY HALLOWEEN!!!

Summer is nearly here and I can’t think of a better way to celebrate the arrival of patio season than with these delicious Chipotle Breakfast Bowls! This flavorful twist on classic steak and eggs is smoky and savory with just a hint of spice. It’s the perfect start to a sunny Sunday morning.

These yummy bowls were prepared entirely on the amazing Cuisinart 360° Griddle Cooking Center which is sure to take your outdoor cooking to the next level this year. It’s extremely versatile allowing you to steam, roast, smoke, sear, bake, grill, griddle or stir-fry almost any dish with ease. And at 22-inches in diameter, it’s great for feeding a crowd.

As with any cast iron griddle, it’s super important to start by seasoning the griddle well. You simply start by wiping down the griddle with a damp cloth. Then fire up the burners to High and let them heat up for about 10 minutes. The griddle top will darken – don’t worry, that’s supposed to happen. Next you can add some oil and use paper towel to spread the oil around the entire surface. For safety reasons, I recommend using tongs to hold the paper towel. The oil will begin to smoke which is a good sign. You can repeat this process two to three times. Once the seasoning process is completed, you’ll have the perfect surface to get cooking!

This delicious recipe starts with some yummy Chipotle Potato Hash. Breakfast hash is just one of those things that I ALWAYS order at a restaurant but rarely make at home which is too bad because making this dish reminded me of how easy it actually is.

I always use russet potatoes for hash because they’re starchy so they get a nice crispy exterior on the griddle. If you want to save a little time in the cooking process, you can always parboil your potatoes first but I like the idea of spending the extra time outside so I just cooked mine from scratch. I like to cover the potatoes with the griddle lid for the first 10 minutes of cooking to help them get nice and tender more quickly. Then I remove the lid and load in the flavor – onion, bell pepper, sweet corn, and poblano all add a ton of Southwestern flair. Cuisinart’s Roasted Chipotle Garlic Seasoning adds the smoke and a touch of spice.

I used the same yummy blend to season up my steak. For this recipe, I opted for a New York striploin I found on sale at the supermarket but less expensive cuts like sirloin or ribeye would work as well. I prefer my steak medium-rare but you can cook it to your liking. Always use a meat thermometer to ensure you’re not overcooking it.

What I love about a cast iron griddle instead of a grill is that the steak ends up with this amazing crust all over its surface that’s to-die-for.

Finally, I fired up some eggs. I prefer mine sunny-side-up and these silicone egg rings are the perfect tool to get them right every time. Don’t forget to grease them well to prevent any sticking. Is it just me or is there something weirdly satisfying about having a perfectly round fried egg? These egg rings came as part of the Cuisinart 7 Piece Griddle Set which is sold separately but came in so handy with spatulas, squeeze bottles, and a scraper that makes clean up a breeze.

Once it’s all cooked up, it’s just a matter of assembling the bowls. I started with a heaping helping of hash, then a few slices of that delicious steak, and finally a fried egg. Finish it off with some fresh cilantro and lime wedges and breakfast is served…

Chipotle Steak & Egg Breakfast Bowls

1 tbsp oil
2 russet potatoes, peeled and diced
1/2 white onion, diced
1 red bell pepper, diced
1/2 poblano pepper, diced
1 cup corn kernels
2 tbsp Cuisinart Roasted Chipotle Garlic Seasoning, divided
1 8oz striploin steak
2 large eggs
1/2 lime, cut into wedges for serving
2 tbsp fresh cilantro for serving

Heat the oil on the griddle over medium-high heat. Add the potatoes and cook, covered, until the become fork tender, 8 to 10 minutes. Stir the potatoes frequently.

Add the onion, bell pepper, poblano pepper, corn kernels, and 1 tablespoon Roasted Chipotle Garlic Seasoning and continue to cook, stirring, for another 6 to 8 minutes.

In the meantime, season the steak with the remaining Roasted Chipotle Garlic Seasoning. Place it on the griddle and cook, flipping once, until the steak has reached your desired doneness. For medium-rare, cook until it reaches 135°F on a meat thermometer. Remove the steak and let it rest for 2 to 3 minutes. Slice it thinly.

Gently crack an egg into each of two silicone egg rings. Cook for about 3 minutes.

To assemble the bowls, add a heaping spoonful of hash and top it with sliced steak and a fried egg. Serve each with a lime wedge and fresh cilantro.

This post is a paid collaboration with Cuisinart.

This foolproof Thanksgiving menu is affordable, simple to prepare, and – above all – absolutely DELICIOUS!!

Each of the recipes below will serve 8 to 10 guests and will still allow for ample leftovers.

ROAST TURKEY  //  CLASSIC STUFFING  //  GREEN BEANS ALMONDINE  //  MAPLE GLAZED CARROTS  //  MASHED POTATOES  //  CRANBERRY SAUCE  //  GRAVY  //  EASY BISCUITS

SHOPPING LIST

You can take this handy Shopping List to the supermarket with you to ensure you have everything you need to whip up a true holiday feast!

VEGETABLES

• 1 yellow onion
• 3 celery ribs
• 2 garlic cloves
• 2 shallots
• 1 1/2 pounds green beans
• 6 large carrots
• 5 pounds russet potatoes

FRUIT

• 4 cups fresh cranberries
• 1 large orange

HERBS

• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh sage
• 3 teaspoons fresh thyme leaves
• 1 teaspoon chopped fresh chives

BAKERY

• 8-10 cups dried bread cubes

MEAT

• 1 10-12 pound turkey, fresh or frozen

DAIRY

• 3 1/2 cups butter
• 1 cup whole milk
• 1 cup buttermilk

GROCERY

• 5 1/2 cups chicken broth
• 1/4 cup slivered almonds
• 1/4 cup maple syrup
• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• Salt and freshly ground black pepper

Instructions

Mix ingredients in a mason jar.
Store for up to six months.
Enjoy!

Greek Seasoning

2 tbsp oregano
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp dried dillweed
1 tbsp parsley flakes
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt
1 tbsp pepper
1 tsp marjoram
1 tsp cinnamon
1 tsp nutmeg

Italian Seasoning

1 tbsp dried basil
1 tbsp dried marjoram
1 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp dried sage
1 tbsp dried thyme
1 tbsp dried flat leaf Italian parsley

Cajun Seasoning

2 tbsp coarse salt
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1½ tsp dried oregano
1½ tsp dried thyme
1½ tsp cayenne pepper
1½ tsp crushed red pepper flakes
1½ tsp black pepper

Taco Seasoning

4 tbsp chili powder
2 tbsp cumin
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
½ tsp cayenne powder
½ tsp coarse salt

White Wine Vinaigrette

¼ cup olive oil
3 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp honey
salt and pepper

Red Wine Vinaigrette

¼ cup extra virgin olive oil
3 tbsp red wine vinegar
½ tsp Dijon mustard
½ clove garlic, minced
salt and pepper

Balsamic Vinaigrette

¼ cup extra virgin olive oil
3 tbsp balsamic vinegar
1 tsp Dijon mustard
½ clove garlic, minced
salt and pepper

Greek Vinaigrette

¼ cup extra virgin olive oil
3 tbsp red wine vinegar
1 clove garlic, minced
½ tsp dried oregano
feta cheese, finely crumbled (optional)
salt and pepper

Poppy Seed Dressing

⅓ cup plain yogurt
1 tbsp apple cider vinegar
2 tsp honey
½ tsp poppy seeds

Honey Lime Dressing

¼ cup freshly squeezed lime juice
2 tbsp olive oil
2 tbsp honey
salt and pepper

Asian Ginger Dressing

¼ cup olive oil
2 tbsp rice wine vinegar
2 tsp soy sauce
1 tsp honey
½ clove garlic, minced
½ tsp ginger, grated

Raspberry Vinaigrette

¼ cup extra virgin olive oil
2 tbsp raspberry or red wine vinegar
2 tbsp raspberry puree (push raspberries through a mesh sieve with a wooden spoon)
1 tbsp lemon juice
1 tsp honey
salt and pepper

Blue Cheese Dressing

¼ cup plain yogurt
2 tbsp mayonnaise
2 tbsp blue cheese crumbled
¼ tsp Worcestershire sauce
salt and pepper

Ranch Dressing

⅓ cup plain yogurt
3 tbsp buttermilk
1 tsp apple cider vinegar
½ tsp dried parsley
¼ tsp dried dill
¼ tsp garlic powder
salt and pepper

Lemon Honey Yogurt Dressing

⅓ cup yogurt
2 tbsp lemon juice
¼ tsp lemon zest
1 tbsp honey
salt and pepper

Maple Balsamic Vinaigrette

¼ cup extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
salt and pepper

Super 7 Salad 

Salad
1 cup finely chopped kale
1 cup finely sliced red cabbage
1 cup finely shredded Brussels sprouts
1 cup finely chopped broccoli
1/2 cup blueberries
1/3 cup slivered almonds

Dressing
1/2 cup plain yogurt
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon poppy seeds
Salt and freshly ground black pepper

In a small bowl, whisk the yogurt, vinegar, honey, poppy seeds, salt and pepper.
In a larger bowl, toss together the kale, cabbage, Brussels sprouts, blueberries and the poppyseed dressing. Top the salad with the blueberries and almonds.

Tangled Sesame Salad

Salad
2 English cucumbers, julienned
2 carrots, peeled and julienned
1 mango, pitted, peeled and julienned
1 red bell pepper, julienned
1 green onion, finely sliced for garnish
Sesame seeds for garnish

Dressing
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 lime, juice
1 tablespoon sesame oil
1 tablespoon agave
1 garlic clove, grated
1 teaspoon freshly grated ginger

In a small bowl, whisk all of the dressing ingredients. In a large bowl, toss together the cucumber, carrot, and pepper. Pour the dressing over the salad and garnish with sesame seeds and green onion.

Spring Inspired Green Salad

Salad
6 cups arugula
2 cups chopped steamed asparagus
2 cups steamed snap peas

Dressing
3 tablespoons olive oil
2 tablespoons white wine vinegar
1-2 teaspoons agave
1 teaspoon Dijon mustard
1/2 shallot, minced
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil or tarragon
Salt and freshly ground black pepper

In a small bowl, whisk all of the dressing ingredients. Toss the dressing with the asparagus and snap peas. On a large serving platter, arrange the arugula and top with the dressed asparagus and snap peas.

Chili Lime Shrimp Tacos

1 tablespoon oil
1 pound shrimp, peeled
1 teaspoon chili powder
1 lime, zest and juice
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup pineapple salsa
Jalapeño slices for garnish

Heat the oil in a large skillet over medium-high heat. Add the shrimp to the skillet and season with chili powder, salt, and pepper. Cook, flipping once, until the shrimp becomes pink and opaque, about 4 to 5 minutes. Add the lime zest and juice and toss well.
To assemble the tacos, divide the chili lime shrimp on corn tortillas and top with pineapple salsa and fresh jalapeño.
Enjoy immediately.

Grilled Veggie Tacos

1 tablespoon oil
4 portobello mushrooms, thickly sliced
2 poblano pepper, sliced
1/2 red onion, sliced
1/2 cup frozen corn kernels
2 garlic cloves, minced
1 tablespoon chili powder
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup guacamole for serving

Heat the oil in a large skillet over medium-high heat. Add mushrooms and cook until they begin to soften, 3 to 4 minutes. Add poblano, red onion, and corn kernels and cook for another 3 to 4 minutes. Add garlic, chili powder, salt, and pepper and cook, stirring, for another 1 to 2 minutes.
To assemble the tacos, spread a layer of guacamole on each tortilla and top with the mushroom mixture.
Enjoy immediately.

Chipotle Chicken Tacos

1 tablespoon oil
1/2 yellow onion, diced
1 red yellow pepper, diced
2 garlic cloves, minced
2 cups cooked shredded chicken
1/2 cup fire roasted tomatoes
2 chipotle peppers in adobo sauce, minced
2 teaspoons chili powder
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup black bean pico de gallo for serving
1/4 cup sour cream for serving

Heat the oil in a large skillet over medium-high heat. Add onion and bell pepper and cook until they begin to soften, 3 to 4 minutes. Add garlic and cook for another minute. Add chicken, fire roasted tomatoes, chipotle peppers, chili powder and season with salt and pepper to taste. Cook, stirring, until everything is heated through, 3 to 4 minutes.
To assemble the tacos, divide the chicken mixture on the tortillas and top each with black bean pico de gallo and sour cream.
Enjoy immediately.

Salsa Verde Salmon Tacos

16oz salmon
1 tablespoon oil
1 tablespoon chili powder
1 teaspoon garlic powder
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup shredded red cabbage for serving
1 avocado, sliced for serving
1/4 cup salsa verde for serving

Preheat the oven to 400°F.
Arrange the salmon on a parchment-lined baking sheet. Drizzle salmon with oil and season with chili powder, garlic powder, salt, and pepper.
Bake until salmon is firm and flakes easily with a fork, between 12 and 15 minutes. Remove the salmon from the oven and flake it with a fork.
To assemble the tacos, arrange some red cabbage on each tortilla and top it with the flaked salmon, avocado, and salsa verde.
Enjoy immediately.

Classic Beef Tacos

1 pound ground beef
1/2 yellow onion, finely diced
1 garlic clove, minced
2 tablespoons taco seasoning
8 corn tortillas
1/2 cup shredded cheddar cheese for serving
1/4 cup sour cream for serving
1 green onion, thinly sliced for serving

Heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with the side of a spoon, until it is no longer pink. Add onion and cook for 3 minutes. Add garlic and taco seasoning and cook, stirring, for another minute.
To assemble the tacos, arrange the beef mixture on the corn tortillas and top with cheddar cheese, sour cream, and green onion.
Enjoy immediately.