Friday, November 9, 2012

Crockpot Chicken Pot Pie

Chicken pot pie is such a classic and heart warming meal, its one of the ultimate comforts in a bowl. This version is packed with vegetables and is way too easy--the crockpot does all the work, well besides the biscuits, which even those are easy as pie:) or you could simply use pastry rounds as the original recipes calls for, link below.  

Instead of doing the traditional crust, which usually is packed with a ton of unhealthy options, I used an easy biscuit recipe, popped those in the oven just before serving and there you have a delicious mouth-watering, satisfying, as well as very filling meal

Crockpot Chicken Pot Pie: (4-5 servings)
adapted from: Real Simple


  • 1 cup sliced mushrooms
  • carrots, chopped
  • 1/2  medium onion, diced
  • 2 celery stocks, chopped (optional)
  • 1/3  cup  whole wheat flour
  • 1/2 cup water
  • 1 vegetable or chicken bullion cube*
  • 1 tsp thyme
  • 1/2 tsp basil
  • 1 garlic clove, minced
  • 2 large chicken breasts, diced
  • pinch of black pepper
  • 1 cup  frozen peas
  • 1/3  cup  milk of choice

Biscuits: (makes 4)
adapted from Food network
  • 1 cup oat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon garlic salt
  • 1/2 tsp Italian seasoning
  • pinch of pepper
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 4 tablespoons olive oil
  • 1 + cup milk-- couple of extra tablespoons until achieved consistency

  • Directions:
  • In a slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top and add seasonings, including bullion cube. Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. (Note: I did the latter)
  • Thirty minutes before serving, make the biscuits. Directions below.
  • Ten minutes before serving, add in the peas, milk, and stir to combine. Cover and cook on high or low until heated through, about 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds or biscuits.
  • *Instead of using bullion cubes, you can always replace with broth.
To make the crust:
 Preheat your oven to 375 F degrees. Put the flours, baking powder, and salt into a food processor or blender (little more difficult) and pulse a few times to combine. Add the butter and pulse about 10 times, or until little sized pieces are formed. Add the milk, next oil to the food processor and pulse until just moistened. Do not over mix. 
Drop the batter in 4 round biscuits on a lined or greased baking sheet. Bake until golden brown, about 10-15 minutes.

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