Crock Pot 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.

SLOW COOKER CHICKEN POT PIE SOUP

Steps:

• Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl; stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.
• Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.

SHEPHERD'S PIE (CROCK POT)

Steps:

• Brown the meat with the onion, garlic, celery and carrots until ground beef is no longer pink; drain any fat.
• Mix corn, sweet peas, salt, black pepper, tomato paste and water (fill up the 6 oz tomato paste can for measurement) into the meat mixture; stir well.
• Spray the inside of the crockpot with non-stick cooking spray; pour meat mixture into the bottom of crockpot; press into the bottom of the crockpot so it is dense and even.
• Spread leftover mashed potatoes (evenly) over the meat mixture.
• Sprinkle the mashed potatoes with paprika (optional, for garnish).
• Cook on low 6 hours (high 3 hours); then, remove the lid for 30 minutes to allow the potatoes to brown.
• Sprinkle pie with fresh, chopped parsley (optional, for garnish).
• VARIATION 1: CHEESY SHEPHERD'S PIE--Add 2 cups of shredded cheddar cheese to the pie by pressing the cheese over the meat mixture, and then layering the mashed potatoes on top of the cheese; Cook same length, same way.
• VARIATION 2: RUNZA/CABBAGE SHEPHERD'S PIE--Substitute shredded cabbage (2 cups) for the peas and corn; cook same length, same way.

GUINNESS SLOW COOKER BEEF POT PIE

Steps:

• In a large bowl toss stewing beef with flour, salt & pepper. In large skillet heat oil and brown beef, approximately 10 minutes.
• Place beef and all ingredients except mushroom soup in slow cooker.
• Cook on high for approximately 5-6 hours.
• Turn off the cooker and pour in condensed soup, thoroughly mix.
• Set oven to 350F deg.
• Roll out enough puff pastry to cover your dish.
• Spray your casserole dish with non-stick cooking spray. Spoon stew mixture into casserole and cover completely with puff pastry.
• Place dish on foil covered cookie sheet and bake until pastry is "puffed up" and golden. Let stand for 10 minutes to set and serve with your fav. veggie/side salad.

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.

CROCK POT APPLE PIE

Steps:

• Toss the apples in a large bowl with the cinnamon, nutmeg and allspice. Place in lightly greased crockpot.
• Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup Bisquik. Spoon over apples.
• Combine 1 cup Bisquik and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over the top of the apple mixture.
• Cover and cook on low 6-7 hours.

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.

EASIEST CROCK POT APPLE PIE

Steps:

• Toss apples in a large bowl with cinnamon, allspice, and nutmeg.
• Place in lightly greased crock pot.
• Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup of Bisquick.
• Spoon over apples.
• Combine the 1 cup Bisquick and brown sugar.
• Cut the butter into the mixture until crumbly.
• Sprinkle this mixture over the top of the other Bisquick mixture.
• Cover and cook on low for 6-7 hours or until apples are soft.

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.

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!

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.