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:
garlic powder

Biscuit topping:
1 cup of Bisquick
1 egg
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!

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