Friday, October 5, 2012
Fix it & Forget it Friday: Chicken Pot Pie
Crockpot Chicken Pot Pie
From Cynthia Over at Cowboy Capital Coupon Gal
2 Chicken Breast
1 large Russett potato, diced
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can of chicken broth (or use chicken bullion and 1.5 cups of water)
1 cup of Pictsweet Onion Seasoning Blend
2 cups of frozen peas/carrots
following spices to taste:
1 cup of Bisquick
1/2 cup milk
Add everything to the crockpot except for the peas/carrots. Cook on high for about 3 hours then remove the chicken breast and cut into bite sized pieces. Return to crock pot. Add peas/carrots. Continue to cook for about an hour.
Preheat oven to 400.
Mix the biscuit topping in a medium bowl with a wire wisk until smooth. Carefully pour over top of the mixture in the crockpot. Place crockpot, uncovered in preheated oven. Bake for 30 minutes. Let cool for 5-10 minutes and enjoy!