WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, April 11, 2015

CREAMY CHICKEN POT PIE

2 1/2
lb boneless skinless chicken thighs, cut into 1-inch pieces
1
cup heavy whipping cream
1/4
cup all-purpose flour
1
package (0.87 oz) chicken gravy mix
1
tablespoon poultry seasoning
1
bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables

1
can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

Spray 5-quart slow cooker with cooking spray. Place chicken in slow cooker.

In small bowl, mix cream, flour, gravy mix, poultry seasoning and 1/2 teaspoon salt; pour over chicken. Cover and cook on Low heat setting 8 hours.

Heat oven to 350°F. Microwave mixed vegetables as directed on bag. Remove slow cooker insert. Stir in vegetables, and break up chicken pieces.

Separate dough into 8 biscuits. Top mixture with biscuits. Bake uncovered 33 to 37 minutes or until biscuits are dark brown on top and cooked all the way through.

Note: This is a Pillsbury recipe thus it calls for their brand products.


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