This recipe gives all the pleasures of comfort food without all work to my whole family. This best chicken pie pot recipes I know your family will love! This slow cooker pot pastry recipe does not require excessively complicated ingredients. It’s no different, I love a simple recipe. You ‘re not going to sacrifice any flavor, I promise! It’s easier than to create a pastry crust and I like the biscuits! This recipe is so easy to prepare, but just delicious. It’s got the convenience of a chicken pot pie without making it.
Crockpot chicken pot pie is a whole meal itself and you don’t have to add a lot. Sometimes we add fresh food on the side if we want to stretch the food a bit more. To make this chicken pie even easier I used a mix of fresh and frozen veggies. The fresh vegetables give sweet taste to the pastry, but the frozen ones save time. The roux, the traditional method for dust filling, is another way to save time. The pasta from the chicken pot thickens into the pot of the crock by placing it in a slurry of cornstarch and milled butter. When the slow cooker time is over, the filling will go.
Ingredients:
2 – 3 boneless chicken breasts frozen (no need to thaw)
1 Can Cream of Chicken Soup
1 cup of Milk
1/2 onion chopped
3-4 potatoes, peeled and diced
1 16 oz bag of frozen (the ones with the frozen peas) mixed vegetables
1/2 cup of chopped celery
Salt and Pepper to taste
1 tsp Garlic powder
1/4 tsp Poultry Seasoning
1 can of buttermilk biscuits
Directions:
1. Place it all first in the pot except in the biscuits.
2. Then cover and cook low all day (usually 8-10 hours) in your favorite saucepan. If you require dinner on the table more quickly, you can also cook up for 4-6 hours.
3. Take away the chicken and shred. Fill in the crockpot with the chopped chicken and combine it with the other ingredients.
4. Bake the biscuits towards the end of the cooking time and serve a biscuit on top of every bowl.
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