Slow Cooker Chicken Pot Pie

Yes, another successful crockpot recipe to add to the list (Cilanto Lime Chicken, Beef Stroganoff, and Turkey Chili).  This one was sent to me by a Twitter friend and was actually her first crockpot meal, if I remember correctly.  Whenever your first crockpot meal is a success, it’s obviously going to be one to add to the list.

This is the original recipe, but as always I never follow the real recipe.  You’ll see my additions/subtractions below.

 

And not a single tear was shed.
And not a single tear was shed.

Ingredients

  • 4 boneless, skinless chicken breasts cut into 1-inch pieces
  • 3/4 cup About eight medium sized stalks of sliced celery
  • 1 white onion, finely diced
  • (14.5 ounce) cans cream of chicken soup
  • 1/4 Probably 1/2 to 3/4 teaspoon celery seed salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon Until you feel like stopping (probably 1/2 to 3/4 teaspoon) amount of black pepper
  • (16.3 ounce) can Pillsbury Grands buttermilk biscuits Wegmans biscuits
  • (12 ounce) bag Green Giant Valley Fresh Steamers Wegmans mixed frozen vegetables (corn, lima beans, peas, carrots)

Method

  • Spray a 4-6 quart slow cooker with cooking spray. Add the cubed chicken to the slow cooker and top with the celery and onion.
  • Sprinkle celery and onion everything with celery seed salt, poultry seasoning, and pepper. Pour the cream of chicken soup over the vegetables and cook on low for 4 hours 8 hours.
  • After 4 hours or when chicken is done, stir in the frozen vegetables at the beginning with everything else and cook for an additional 30 minutes or until vegetables are heated through the same amount of time as everything else.
  • While vegetables are cooking, preheat oven to 350 degrees and bake biscuits for 13-15 minutes about 20 minutes before the chicken pot pie is finished and follow the directions on the biscuit package to cook.
  • To serve, spoon some chicken filling on a plate or bowl and top with a biscuit that has been split in half split the biscuit in half in a bowl and put the chicken filling over top.

Chicken Pot PieAs you can see, I did things a little differently.  I don’t thaw my chicken for crockpot meals and I don’t want to cube it, either.  I put all the chicken in frozen (or mostly frozen) and let it cook longer.  Putting frozen veggies in for the entirety of the cook time doesn’t affect them, at least that I can see.  The less prep or things I need to worry about, the better.  Plus, I like putting my chicken in longer because then I can take a large spoon or spatula and pull apart the chicken in the pot.  The smaller pieces, the more likely I am to eat them.  I didn’t have celery seed, so I made due with salt and because I used the salt, I avoided poultry seasoning and just used a little more pepper.  And I don’t like biscuits so I made sure to soak the biscuit in that chicken pot pie so I could eat them a little easier.

The recipe above made about 8 servings with the below nutritional facts according to how I made it (not including the biscuit):

Calories: 172
Carbs: 17
Fat: 6
Protein: 14
Sodium: 610
Sugar: 5

If you add a biscuit in, it’s about 240 calories.

Also by servings, I mean I had an average sized bowl and filled it with chicken pot pie then added a little more for a 2nd serving (I considered that 1.5 servings).  J did the same.  I had 5 lunch sized bowls left over after this.

Pretty delicious!  I’ll be making it again, maybe using slices of Italian or French bread instead of a biscuit.

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Brittany

Just a 20-something homegrown Buffalo sports loving, distance running, gin drinking kind of girl.

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