It’s been a while since I’ve tried any new recipes. Life’s been a little crazy – work, 2 classes (and the work for that), alumni events, and trying to make the most of some un-seasonally warm weather. And what better way to cook with a busy schedule than my Crock Pot! I wanted something easy without any strange ingredients. And when I came across this pot pie recipe it sounded like the perfect February comfort meal to follow up some studying.
It seemed a little bland so I tweaked a little with some poultry seasoning. Still could be better so I’ll continue to tweak. If you want to experiment, poultry seasoning is a mix of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Or maybe you have a better idea – please share!
This is an easy and yummy meal and it’s going to get me through the week. Enjoy!
Crock Pot Chicken Pot [Not] Pie
Ingredients
- 4 frozen chicken breasts
- 2 cans cream of chicken soup
- 3 large potatoes
- 12 oz. bag frozen peas and carrots
- ½ bag frozen chopped onion
- 1 chicken bullion cube
- salt & pepper to taste
- Poultry seasoning to taste
- Dried parsley to taste (optional)
- Frozen or canned biscuits (or make your own!)
Directions
Peel and dice the potatoes. Place frozen chicken in bottom of crock pot.
Mix the potatoes, cream of chicken soup, & frozen vegetables. Season with salt, pepper, & poultry seasoning. Pour onto top of chicken in crock pot. Add chicken bullion cube.
Cook on low 8-10 hours. Use a spoon to break up the chicken and mix well with veggies. Season with additional salt, pepper, & poultry seasoning as needed.
Bake/make biscuits (I do 1 per serving).
Place bottom half of biscuit in bowl. Cover with chicken from crock pot. Top with top half of biscuit and sprinkle of dried parsley.
