Crockin’ Pot Pie
Meal planning makes us happy, especially when cooking one time provides two meals! Take this tasty chicken and split it up into two meals that the whole family...
I messed up "Creamy Italian Chicken" and came up with this instead! So glad I messed it up...this dish is creamy, satisfying, and yummy!
When we took our first bite of Kari’s creation, we had one word: Heavenly!
Submitted by Kari Routledge
Used 6-quart slow cooker
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.
Leave a Review
You must be logged in to post a comment.