Monday, December 6, 2010

Crockpot Chicken Pot Pie with homemade biscuits.

This was one of the best homemade chicken pot pie recipes I have used in a long time, besides Paula Dean's recipe but let's face it on weight watchers her butter to actual food ratio does not work! It is damn tasty, but really doesn't work with weight watchers. Not that this recipe was a lot better, but still... so tasty, and with colder weather this is exactly the ticket. So when this recipe came up in the rotation on my favorite meal planning website (click here for Relish), and the fact that it was a slow cooker recipe, I was hooked! I did have to adjust it a bit, but overall it was very tasty!
Slow Cooker Chicken Pot Pie

WW 10 pts (new points plus calculation)
2 Chicken Breasts, chopped to tiny pieces
1/2 white onion , chopped
1 bay leaf
coarse salt and freshly ground pepper, to taste
1 packet of turkey gravy, made
2 stalks celery, sliced
2 cups frozen mixed vegetables
Rue
2 tbsp butter
2  tbsp flour
1 tsp chicken stock base
milk, whisk in to your desired thickness
[1] Place the onion, celery, chicken, bay leaf, salt and pepper and gravy in the slow cooker. Cover and cook on low for 7-9 hours.
[2] Thirty minutes before serving, make and bake the biscuits. (recipe below)
[3] Gently stir the frozen vegetables into the chicken mixture and increase the heat setting to high. Cover and cook for 15 minutes. Remove the bay leaf.
[4] If you need more "juice" I made a quick "white" sauce. Melt butter in a pan, whisk in flour and soup base -cook for a minute or two, then whisk in milk to desired thickness. Then transfer this mixture to the slow cooker and stir to incorporate evenly.
[5] For each serving, split a biscuit and place in a soup bowl. Spoon ¾ cup of the chicken mixture on top of the biscuit, top with the other biscuit and serve.

Easy Biscuits
2 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup butter
2/3 cup milk
Preheat 450 degrees
1. In a large bowl mix flour, baking powder, and salt evenly.
2. Cut in butter, use a pastry cutter, till the butter is the size of peas.
3. Add milk till biscuits come together, don't over mix.
4. Flour flat surface and quickly roll out to 1.5 inches and cut with biscuit cutter (or a somewhat straight edged drinking glass, this is what I used).
5. Bake at 450 for 10-12 minutes until nicely golden brown.
*So easy, you have all the ingredients on hand and look at how beautiful they look!

1 comment:

  1. I love Crock Pot recipes!!! AND I love Chicken Pot Pie! Can't wait to give this one a try.

    ReplyDelete

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