Crockpot Chicken Pot Pie – Kelsey – September 2015

Here are the recipes I used this month! – Kelsey
2 – 3 boneless chicken breasts frozen (no need to thaw)
1 Can Cream of Chicken Soup
1 Can of Water/Milk (I fill up the Can from the soup with half water, half milk)
½ onion chopped
3-4 potatoes, peeled and chopped
1 bag of Frozen vegetables (I used peas and carrots. Any frozen bag or fresh would work.)
Celery is good too if you have it (optional)
Salt and Pepper
Garlic Salt
Poultry Seasoning
Place the potatoes in the bottom of the crockpot. Then lay chicken on top.
Literally toss everything else in the crockpot.
Cook on low all day. Shred chicken with a fork right before serving. Bake your biscuits and serve.
It is delicious and very easy!

I used frozen “Southern style”Hash browns for the potatoes.
Homemade Freezer Biscuits

4 cups flour
2 Tablespoons baking powder
1 teaspoon salt
1 cup shortening, butter, or coconut oil (I used all coconut oil in the last batch and it worked well, but they did taste a little coconut-y.)
1 3/4 cup milk ( I found it was more just over a cup of milk)
Mix dry ingredients together. Add in the shortening or butter and mix until crumbly. (If you have one, you can use a KitchenAid or food processor to save time and effort). Add in the milk and mix until a ball forms.

Roll out onto a floured surface and cut into biscuits.

To Freeze: Freeze on a cookie sheet for 1-2 hours. Then remove and place in a airtight freezer bag.

To Bake: Pull the desired number of biscuits out and let thaw for 30 minutes to an hour. Bake at 450 degrees for 8-12 minutes. You can bake them straight from the freezer but they won’t rise much.


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