Saturday, March 26, 2011

Crock Pot Chicken Pot Pie

I got this recipe from one of my mom's cookbooks, Slow Cooker Favorites.

Makes 5 servings

*1 1/4 lb. boneless, skinless chicken thighs
*1 pkg. (.87 oz.) chicken gravy mix
*1 cup carrots, cut in half lengthwise and into 1 inch strips
*1 jar (4.5 oz.) sliced mushrooms, drained
*1 cup fat-free chicken broth
*1/4 cup dry white wine or cooking white wine
*2 cups frozen southern-style cubed hash browns, thawed
*1 cup frozen green peas, thawed
*1/8 teaspoon black pepper
*8 flaky layers buttermilk biscuits
*2 teaspoons fat-free milk + 1/3 cup
*1/2 teaspoon dried thyme leaves
*1 1/2 Tablespoons flour

Rinse chicken with water and pat dry.  Cut into 1-inch pieces.  Place chicken in a 3 1/2-4 quart slow cooker.

Sprinkle with gravy mix, and stir lightly to coat.  Top with carrots and mushrooms.  Pour broth and wine over top.  Add salt.

Cover, and cook on low for 5-7 hours.

Mix very cold milk (1/3 cup) with flour, adding the flour gradually and whisking it together.  Store in the fridge.

About 30 minutes before serving, preheat the oven to 375.  Add the potatoes, peas, and black pepper to the crock pot.  Stir gently to mix.  Increase heat to high.  Cover and cook 30 minutes longer or until peas are tender.
Place biscuits on an ungreased cookie sheet.  Brush tops with the 2 teaspoons of milk.  Sprinkle with thyme.  Bake as directed on the can.

While the biscuits are baking, take milk/flour mixture out of the fridge and whisk.  Slowly stir into the crock pot to thicken the mixture.
To serve, put the bottom half of a biscuit on a plate or in the bottom of a bowl.  Scoop some chicken and vegetable mixture onto the biscuit.  Place the top part of the biscuit over the chicken and vegetable mixture.
Note:  To thaw the hash browns and peas, microwave each in their packaging in one minute intervals on power level 4.