Slow Cooker Chicken Pot Pie
Traditionally, I like to share a recipe that makes good use of leftovers in November. This year, it’s a twist on a chicken pot pie – made even easier with a slow cooker.
Ingredients
1 1/4 pounds cooked chicken (or turkey or ham)
1/4 cup chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 can cream of chicken soup
1 soup can water
1 soup can chicken broth
1-2 cups diced veggies (use a bag of frozen mixed veggies, or use leftover veggies)
For Biscuits:
2 1/4 cups Bisquick mix
2/3 cup milk
Directions:
Place chicken or turkey in slow cooker. Top with chopped onion, bay leaf, pepper, soup, water, and broth. Stir gently, cover, and cook on low setting for 4-6 hours.
Half an hour before serving, stir vegetables into chicken mixture in slow cooker. Increase heat to high, cover again and cook for 15-30 minutes more.
While the veggies are cooking, make and bake 8 biscuits using Bisquick and milk, following the directions on the Bisquick box.
When ready to serve, split a baked biscuit and place in a soup bowl. Spoon about 3/4 cup chicken mixture on top of biscuit and enjoy!
26nov2023
You can see the original recipe at the Betty Crocker website
