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"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

Chicken Pot Pie in Crock Pot Recipe

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This recipe for Chicken Pot Pie in Crock Pot is from Cooking with Rosanne, 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 chicken cutlets
1 small onion
2 or 3 stalks celery- chopped
4 small potatoes, peeled and chopped
2 cans Campell Cream of Mushroom or Cream of Chicken Soup
1 cup fat free milk
1 tsp garlic powder
1 16 oz bag frozen mixed vegetables
1 12 oz can Pillsbury Grands Biscuits
Directions:
Directions:
Place chicken breast in the slow cooker. Place onion on top. Combine the soup, milk, garlic powder, and whisk. Add to slow cooker. Cover and cook on high for 4 hours.
About 30 minutes before serving, remove chicken and shred with a fork. Return to the crock pot. and add frozen vegetables and some parsley. Cook for 30 minutes.
Preheat over to 400 and bake biscuits according to package directions.
Serve chicken mixture topped with a biscuit.

 

 

 

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