Chicken pot pie – crock pot!

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I had grand plans for my left over chicken, either chicken divan or chicken pot pie… and then i remembered… sigh…

So i did some research, the most annoying options said to do everything in the crockpot, then cook the biscuits in the oven… seriously, rude….

Then i checked out my favorite crockpot gal and she did an almost similar thing with some gluten free stuff, so i took it, took another option and came up with this. With some tweaks, pretty sure this can be a total keeper, this time it was a smidge salty and over cooked…

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Ingredients

  • 2 cups cooked chicken, cut into bite size pieces
  • 2 can cream of chicken (low sodium if possible)
  • 1 can water
  • 1 bag of frozen veggies (corn, greenbeans, carrots, peas)
  • 2 teaspoons garlic powder (one recipe said garlic salt, i think this would help it be less salty!)
  • 1 teaspoon celery seed
  • 1 container jr biscuits  (I wanted a smaller crust on top so went with the smaller biscuits)

Options:

Diced potatoes

Frozen pearl onions, 1/2 a bag

Preparation:

  • Place chicken in a bowl, combine with spices, place in the crockpot
  • Pour both cans of soup and 1 can of water on top of chicken
  • Add veggies and stir
  • Top with 6 of the biscuits
  • Prop open lid with a chop stick

I cooked mine for way to long, so if you need to work for the day, definitely add the water

I did mine for low for 3-4 hours, then high for a couple more.

The biscuits actually did brown, and the rest was pretty good!

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