Crockin’ Pot Pie
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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!
Ingredients
- 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
Directions
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Step One
Start by adding chicken, broth, bouillon, and then all the veggies. You could add or subtract veggies to your liking.
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Step Two
Cut up the cream cheese and add in to mixture.
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Step Three
Cook on low for 7 hrs, 6 would have been fine, and I don't think 8 would have been too long.
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Step Four
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.
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Step Five
Cut the biscuits in 1/4 and place them on top of the chicken mixture.
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Step Six
Sprinkle colby cheese on top and place in the oven according to the directions on the biscuits.
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Step Seven
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.
Christy P.
Do you drain the juice from the canned veggies first or add with the juice?
Lauren
I used chicken breasts and added celery and onions. Amazing meal…the whole family loved it!!
Kristina Willis
Glad your family enjoyed it! :)
Tanya
This was really good. I made one slight change and that was to make it with chicken thighs because that is all I had on hand. Just took the skin off. My family loved it!