Thursday, September 2, 2010

Chicken Pot Pie

Slow Cooker Chicken Pot Pie
From Betty Crocker


1 lb - 5 pieces chicken thigh or chicken breast
1 tbsp onion powder
1/4 tsp black pepper
1/2 cup celery, chopped (2 medium stalks)
1 (10 3/4 oz) can Campbell's Cream of Chicken (98% Fat Free)
1 (10 3/4 oz) can Campbell's Cream of Chicken with Herbs
2 1/4 cup Heart Smart Bisquick
2/3 cup milk, 1%
1 (14 oz) bag Birds Eye Classic Mixed Vegetables
1 Reynold's Slow Cooker Bag

Place bag in slow cooker, this makes clean-up a breeze, however, not the easiest way to get left overs out as you are not to lift the bag before contents has cooled.

Place chicken in 3.5 to 4 quart slow cooker. Mix soups in bowl and add onion powder and black pepper. Mix until smooth; pour over chicken.  Place chopped celery over gravy mixture. Cover and cook on LOW heat setting 8 to 10 hours.
About 30 minutes before serving, make and bake biscuits using Bisquick mix and milk as directed on package. While biscuits are cooking, gently stir frozen vegetables into chicken mixture, breaking meat apart as well. Increase heat setting to HIGH. Cover and cook 15 minutes. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 1 cup of chicken mixture on top.
Number of Servings: 8
Nutritional Info

Servings Per Recipe: 8

Amount Per Serving
Calories: 223.0
Total Fat: 4.4 g
Cholesterol: 9.9 mg
Sodium: 901.5 mg
Total Carbs: 38.5 g
Dietary Fiber: 2.4 g
Protein: 6.9 g

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