This Recipe Made Me Think About Pot Pie In A Whole New Way!

 

Ingredients

• Frozen Mixed Veggies ( 2, 12-oz bags work well)
• Canned Potatoes
• 2 to 4 lbs Boneless/Skinless Chicken Breasts (again, any cuts of chicken will do)
• various vegetables (optional)
• 2 cans of biscuits or make homemade biscuits
• Homemade cream of chicken soup:
• One stick of butter
• 4 cups of chicken broth
• 1 cup flour
• Garlic powder, onion powder, spices that your family enjoys

Instructions:

Homemade cream of chicken soup:

Melt one stick of butter over medium heat in sauce pan, stirring constantly.

Quickly add in 4 cups of chicken broth, then 1 cup flour

Stir constantly for 3-5 minutes

At the end of the 3-5 minutes you’ll have a yummy Cream of Chicken soup that’s perfect for Chicken Pot Pie!

Pot pie:

Pour the homemade cream of chicken soup over the 4 lbs of boneless/skinless chicken breast (or chicken thighs, or whatever chicken pieces you’re cooking with) in the slow cooker.

Add in 2, 12 oz bags of mixed frozen vegetables. Now is also the time to add in cans of chopped potatoes if desired.

Add in paprika and other spices to taste.

At this point I also added in extra veggies that were in my fridge. I had several zucchinis that needed a home, cauliflower, and a few mushrooms. I’d rather stuff these extra veggies into a recipe than have them go to waste. You can totally skip the refrigerator cleaning out step.

Then I put the lid on the slow cooker for 3 hours on high. Of course slow cooker times may vary and your recipe may need a little longer or less time. After 3 hours I scooped my chicken breast out and shredded them with a fork, then added them back to the mixture and gave everything a good stir.

Make sure you wait until right before serving to put your premade biscuits on top of the slow cooker chicken pot pie.