Monday, October 13, 2014

Upside Down Chicken Pot Pie

Chicken Pot Pie is an ULTIMATE Comfort Food! The only down side is that sometimes it takes more time to make, then you have available to you. So what if you could do it in the Slow Cooker? Would that help you? Would you make this warm, yumminess goodness MORE, if you only had to bake the biscuits? Yeah ~ ME TOO!

Introducing the Upside Down Chicken Pot Pie that is made in the Slow Cooker. For even more ease, it can be prepared a head of time and put in a Freezer Bag to cook later. This recipe is actually a part of the Tastefully Simple Cozy Dinner Freezer Meal Workshop and uses some of their products (red type) in it.



To prepare for the Freezer and cook later:
·         In a Ziploc Gallon Bag with add 1 ½ lb boneless thighs* OR 3 large boneless skinless breasts, add Perfectly Potato Cheddar Soup,  16 oz bag of frozen mixed veggies,  1 TBSP Garlic Pepper** and 4 cups of water
·         Mix and Double Bag with label with the name and the directions to cook 6-8 hours in the Slow Cooker and serve over open biscuits. You can also eat this with rice or pasta.


Another Cooker Variation would be to let the bag thaw and empty the contents into a 9x13 casserole dish. Mix Bisquick according to the directions for Drop Biscuits. Drop the batter in dollops on top of the chicken mixture. Bake at 350 degrees for 25-30 minutes.

* You can also used leftover cooked chicken that is shredded. That's what's in the above picture. You will need to adjust the Slow Cooker Time to 3-4 hours and the Baked Time to about 20 minutes.

**Seasoned Salt works, as well, we just prefer Garlic Pepper