Since I'm on a high gluten diet for this month for testing, I put out a request for recipe suggestions on Facebook and a friend suggested Chicken Pot Pie. I found this delicious recipe on Stephanie O'Dea's "A Year of Slow Cooking" and adapted it to fit our tastes.
Chicken CrockPot Pie
What you'll need:
2 Chicken breast halves, cubed
2 cans Cream of ______ Soup (I used Cream of Mushroom and Cream of Broccoli.)
1 can corn
1 can green beans
2 stalks celery, diced
1 large carrot, sliced
2 T low fat milk
1/2 t marjoram
1/2 t thyme
1/2 t celery seed
1 t onion powder
1 can biscuits (8)
Throw in all the veggies and chicken into the Crockpot. Stir in the soup, adding the milk to the soup cans to get the last dredges of it out into the pot. Stir everything well, then sprinkle in all of the spices and mix well again until all is blended together evenly. Open can of biscuits and peel them in half, placing all the halves in a thin layer on top of the soup mixture until the top is completely covered. Cook on high for 3-5 hours, checking to ensure it doesn't get overdone every so often.
Ratings from the Expert*: I give it a 7.5. Flavor was rich, but I wished there were more liquid left in the mixture. Although I suspect that is largely in part to the fact that my hubby fell asleep and let it cook for an hour and a half longer than it was supposed to! It's a wonder it wasn't burnt to a crisp.
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