Monday, January 1, 2018

# chicken # Chicken Pot Pie

Crockpot Monday: Chicken Pot Pie

Welcome to a new year! Last year went by so fast! I can't believe it's already 2018. What I can believe is that you should start your new year the way you want to continue it so let's start with something yummy!

Chicken Pot Pie:
2 chopped up skinless chicken thighs or breast halves
1/2 cup chopped carrots (fresh or frozen)
1/2 cup frozen corn
1/2 cup frozen peas
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon celery seed
1 teaspoon onion powder
canned cream-of-something soup (or see homemade alternative down below)
2 Tablespoons low fat milk

Homemade Soup Alternative:
make a roux on the stove top with the butter and flour, then whisk in the other ingredients.

1 Tablespoon butter
3 Tablespoons flour
1/2 cup low fat milk
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper

Biscuit Topping:

2 cups biscuit mix
1/2 Tablespoon white sugar
1/2 cup melted butter
3/4 cup low fat milk


Spray crockpot with cooking spray. Chop up the chicken and put it into the crockpot. Dump in the vegetables and all of the spices. Stir in the cream-of-something soup (canned or your homemade version) and add 2T of milk to the can, swish it around and pour into the crockpot. Stir well.

In a mixing bowl, make up the biscuit topping. Spread the dough on top of the chicken and veggie mixture.

Cover and cook on high for 3-5 hours, or on low for 6-7. This is done when the biscuit topping is golden brown, and is hard to the touch in the middle.

If you find that your crockpot seals really well and you have a bunch of condensation building up, you can prop open the lid with a wooden spoon or chopstick.

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