Crockin’ Pot Pie
Chicken Tacos 2 - A great recipe for the slow cooker.
Sweet and tangy; we loved our first recipe, Teriyaki Chicken. It was the perfect meal to serve over a bed of rice, but we wish we would have added some...
Small corn or flour tortillas, Cream of chicken, Chopped green chilies, Sour cream (I use light), Cubed Velveeta (I use 2 % kind), Shredded cheese (cheddar or...
This was my spin on a chicken pot pie! I completed the last step in the oven, because I wasn't sure if the dough would cook on top or how long to do it....thinking that it could be done, I just didnt have the time to take a chance!
- 1 Pound Frozen Chicken tenders
- 3-4 Cups Chopped Carrots
- 1 Can Corn, Peas, Green beans, other
- 1 Package Cream Cheese
- 1 Can Chicken broth
- 1 Pinch (cube) chicken Boulion
- 4-5 Sm. Potatoes peeled and cubed
- 1 Can Flaky Butter Biscuits
- 3 Cups shredded colby cheese
Start by adding chicken, broth, bouillon, and then all the veggies. You could add or subtract veggies to your liking.
Cut up the cream cheese and add in to mixture.
Cook on low for 7 hrs, 6 would have been fine, and I don't think 8 would have been too long.
When I came home from work I removed the crock from the heating unit. I did go in and somewhat shred the chicken with a fork. (It falls apart quite easily) Then gave the mixture a good stir.
Cut the biscuits in 1/4 and place them on top of the chicken mixture.
Sprinkle colby cheese on top and place in the oven according to the directions on the biscuits.
We fed a family of 6 and had quite a few left overs. This would be a good one to cut in half and freeze for future use.
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