Chock-full of chicken, potatoes, peas and carrots, this autumn favorite will soon be your go to recipe.
I have three slow cookers. This beauty the hubster got me for Mothers day last year. I love it. Unlike other slow cookers, you can put the insert in the oven. It is perfect for all kinds of casserole type meals. I also have a 4 quart round cooker and a smaller one I use for warm dips and such.
Slow Cookers have gotten a bad rap in the past, but they are coming back into style and boy are there some yummy recipes you can make in them. I love that you can practically set it and forget it.
Which brings me to this recipe. You make the filling in the slow cooker then you pour the topping on and put it in the oven to cook and brown nicely. All you need is a side salad and dinner is served.
Slow Cooker Chicken Pot Pie
Ingredients:
2 cups water
2 chicken bouillon cubes
1 each 10 ounce can cream of chicken soup
1 each 10 ounce can of cream of celery soup
2 pounds boneless skinless chicken breast cut into 1 inch cubes
1/2 cup white onion diced
1 cup carrots sliced
4 medium sized baking potatoes peeled and cubed
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 cup dry white wine (optional)
1 cup frozen peas
2 cups biscuit mix
1 cup milk
Directions:
In a medium bowl mix together the water, bouillon and cream of chicken and celery soup. Add chicken, onions carrots, potatoes, thyme, oregano, pepper and wine. Stir everything together.
Cook on low for 8 hours.
Add frozen peas and stir.
Preheat oven to 350 degrees.
In a medium bowl combine biscuit mix and milk. The batter will be thin. Pour over the chicken mixture as even as you can. Bake for 30-45 minutes or until golden brown.
NOTE: You may not be able to bake with your round slow cooker this recipe is for the casserole kind. Only where the insert can be placed in the oven. If not sure check your manufacturers suggestions.
Peace be with you,
Veronica
