Crock Pot Chicken and Veggie Pot Pie
It's a great Southern Meal in the Summertime without all the fuss and time consumption, and especially the extra heat!
Servings: 4
Calories: 432kcal
Ingredients
- 1 lb Chicken Breast Diced
- 2 cups of Flour
- 1 cup Milk
- 3 cup Chicken Broth/Stock
- 1 cup Water
- 2 tsp Black Pepper
- 2 tsp Salt
- 2 tsp Garlic Powder
- 1 can of Biscuits or 8-10 Frozen Biscuits thawed
Instructions
- Turn on your crockpot to medium setting.
- Wash your Chicken Breasts, dice into 1/2 inch cubes and put it in the crockpot.
- Pour 1 cup Chicken Broth/Stock and 1 cup Water over top of chicken cubes. (make sure chicken is completely covered)
- Let the chicken cook for appx 3-4 hours in broth/water mixture.
- When chicken is cooked, in a separate bowl, whisk together flour, milk, 1 cup of chicken broth/stock, salt, pepper and garlic powder.
- Pour mixture on top of chicken.
- Add 2 cups of thawed, frozen veggies and 1 cup of chicken stock/broth to chicken/soup mixture and stir.
- Cook for appx another 30 minutes.
- At this point you have a couple choices. You can remove your pot from the crock, add biscuits on top and cook in oven on 350 degrees until biscuits are cooked, or you can cook your biscuits separately and add on top of Pot Pie in crock when cooked. *I actually pick choice 2 when the weather warm, because I will cook my biscuits in the morning when it is not so warm, or I will cook them in the toaster oven so I do not have to turn the big oven on.
- Dish and Enjoy
Nutrition
Calories: 432kcal | Carbohydrates: 56g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 2034mg | Potassium: 736mg | Fiber: 2g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 4mg