Crock Pot Chicken Pot Pie Food

SLOW COOKER CHICKEN POT PIE

Steps:

• Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
• Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
• Continue cooking on Low until heated through, about 30 minutes more.

CROCK POT CHICKEN POT PIE

Steps:

• In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
• Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
• Prepare biscuits.
• Serve over biscuits.
• Top with shredded cheese.

AWESOME CROCK-POT CHICKEN POT PIE SOUP

Steps:

• .Preheat oven according to directions on pie crust box.
• Spray a large cookie sheet with non-stick cooking spray.
• Tear pie crusts into small pieces arranged on cookie sheet (or cut neatly if you must) and bake until golden.
• Allow to cool then seal in an air-tight bowl.
• Fill a large pot with water and frozen chicken tenders.
• Boil until done.
• Drain, allow to cool, and cube.
• While preparing chicken, combine soup, cream cheese, milk, and broth in your crock-pot on the high setting, blending well. (Add liquids slowly and gradually to control the thickness of the broth.).
• Fold in all spices, veggies and cooked, cubed chicken to mixture in crock-pot. (At this point I check my seasonings and make necessary adjustments.).
• Allow to simmer on high for an hour, or switch your crock-pot to its lowest setting and have it when you get home from work.
• When serving, sprinkle pie crust pieces on top.
• Also think of other flavor combinations -- you can do this with beef, turkey, pork or shrimp and it's still awesome. Add cheeses, other spices, other veggies, mushrooms, or even walnuts to vary.

CHICKEN POT PIE IN THE SLOW COOKER

Steps:

• Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.
• Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.
• Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.
• Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.

SLOW COOKER CHICKEN POT PIE

Steps:

• Mix the flour, salt, pepper, paprika, garlic salt, and seasoning salt.
• Add the cubed chicken to flour mixture, mix.
• Add vegetables, potatoes, and garlic.
• Add the chicken broth and water, mix all together.
• Turn crock pot on low, stirring occasinally for 8 hours.
• Topping:.
• Preheat oven to 400 degrees.
• Mix egg, milk, and pancake mix.
• Pour mixture over the top of chicken
• Remove stone from bottom of crock pot.
• Bake in the oven for 15-20 minute.
• Note: You could also use your homemade pancacake recipe instead of the mix.

CROCK POT POT PIE

Steps:

• Combine chicken, soup, milk, potatoes, onions and spices in crock pot.
• Cook on low for 6 Hours.
• Add package of peas and carrots- cook for 10 minutes longer.
• Transfer to pie plate.
• Cover with crescent rolls.
• Bake according to crescent roll's package.

INDIVIDUAL CHICKEN POT PIES (IN THE CROCK POT)

Steps:

• Spray the crock pot with non stick spray.
• Place the cubed potatoes, carrots and peas in the bottom of the crock pot. Sprinkle with Salt, Pepper and Garlic Powder. Spoon half a can of the Cream of Chicken and half a can of the Cream of Celery over the vegetables.
• Sprinkle salt, pepper, paprika and garlic powder over the chicken breasts and under their skin. Place on top of vegetables in the crock pot. Cover the chicken with remaining soup, broth and Onion Soup Powder Mix.
• Cover and cook on high for about 4 hours.
• Remove chicken when cooked through and allow to cool. Use forks to shred meat from the bones. Add back into crock pot, and taste to see if needs more salt, etc.
• Spoon into single serving sized small glass bowls. I use Pyrex bowls with lids. Roll out crescent dough and cut into circles that cover the bowls.
• Bake at 375 until the crescent dough is nicely browned.
• Allow to cool and enjoy. Or snap the lids on the bowls, stick them in the fridge and take to work or school for great lunch!