This time of year, I'm always on the hunt for comfort food but without the hassle of complicated prep work or a mountain of dirty dishes.

I strive to start each week with a batch of shredded chicken, cooked in bulk in my Instant Pot, and shredded to use in casseroles, quesadillas, etc. After a broccoli, chicken, and rice casserole this week, I still had a quart jar of shredded chicken to use up. I found a few different recipes for chicken pot pie, many calling for from-scratch biscuits on top, so combined a few different recipes to come up with a one pan, minimal prep version!

I had this on the table in under an hour, and it went over so well, I plan to add it to our regular supper rotation. It easily fed four, with some leftovers. This would be a great use for a rotisserie chicken!

Many variations can be made including: using different seasonings; substituting fresh vegetables for frozen (saute after the onions); simplifying the sauce with cream of chicken soup and milk in place of the flour, broth, and half and half; turkey instead of chicken; and using homemade biscuit dough, or even Red Lobster's cheddar bay biscuit mix.

Hope your family enjoys this as much as mine did!