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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Slow Cooker Chicken Pot Pie Recipe

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This recipe for Slow Cooker Chicken Pot Pie is from The McCarthy Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Lb Boneless, Skinless Chicken Breasts
1 Small Onion, Diced
3 1/2 Celery Stalks, Diced
2 Cans Cream of Chicken Soup
1 Cup Milk
1 Tsp Garlic Powder
1 Tsp Dried Thyme
1/2 Tsp Salt
1/2 tsp Pepper
1 x 16oz Bag Frozen Mixed Vegetables, Thawed
2 Tbsp Chopped Parsley
1 Can Pillsbury Biscuits
Directions:
Directions:
1 - Place the chicken breasts in a slow cooker. Top the chicken with the onion and celery.
2 - In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and pepper and whisk until mixed well. Pour the mixture into the slow cooker.
3 - Cover and cook on high heat for 4 hours or on low heat for 8 hours.
4 - About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Return the shredded chicken to the slow cooker and stir in the vegetables and parsley. Cook for an additional 30 minutes.
5 - Preheat the oven to 400º
6 - Bake the biscuits according to he package directions.
7 - To serve, place a heaping 1 cup of the chicken mixture in each bowl and top with a biscuit

 

 

 

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