"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock Pot Chicken Pot Pie Recipe

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This recipe for Crock Pot Chicken Pot Pie, by , is from The Sims Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Finley

Category:
Category:

Ingredients:  
Ingredients:  
1 onion
1 1/4 lb Boneless Skinless Chicken Breast
1 tsp oregano
kosher salt
Freshly ground black pepper
2 cans cream of chicken soup
2 c low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery chopped
2 carrots chopped
1 c frozen peas thawed
3 cloves garlic, minced
1 tube refrigerated biscuit dough
1/2 c freshly grated Parmesan
2 tbsp. chopped parsely

Directions:
Directions:
1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breast on top. Add oregano and season with salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours or until the chicken is done.
3. Discard thyme and by leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas, and garlic.
4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through.

 

 

 

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