Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Main Dishes

Crockpot Chicken Pot Pie*** by MELISSA RODRIGUEZ serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

http://coersfamily.com/2013/02/17/chicken-pot-pie-in-the-crock-pot/

Ingredients:

Chicken Breast

1 Lg

Cream of Chicken Soup

4 Medium

Potaties, Peeled and Diced

2 Cups

Peas and Carrots, Frozen

2 Cup

Cheese, Shredded

Pie Crusts

Egg White

Salt and Pepper

Directions:

In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, 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. Preheat oven to 400. Prepare pie crusts. Spoon chicken filling into pie crust.

Top with shredded cheese.

Top with pie crust

Cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal.

Brush with egg white and bake for 20-30 minutes until crust is fully cooked and golden brown on top.

With this particular batch I had enough filling for an extra pie. I only had one pie crust left in my freezer, so I improvised and made a buttery crumb topping. My family loved this variation.

In a bowl melt one stick of butter, add Panko bread crumbs (1 1/2 – 2 cups) and mix with a fork until moistened, not sloppy – but crumbly and slightly moist.

Top pie with buttered bread crumbs

Cover with foil, bake at 400 for 20 minutes. Remove foil, return to oven to brown for an additional 10-15 minutes.

Categories:

Main Dishes