Monday, February 6, 2012

Crock-Pot Chicken and Dumplings Pot-Pie

if you read my dinner post, you will know I promised to post this recipe so here goes: 

Crock-Pot Chicken and Dumplings Pot-Pie

4 chicken breasts (I used boneless skinless, frozen)
2 cans of condensed cream of chicken soup (I used low-fat)
1 can of corn
fresh carrots
1/2 sweet onion
2 Tablespoons of butter
2 10oz cans of refrigerated biscuit dough 

Put in crockpot: chix, cans of soup, sliced carrots, deiced onion, and fill with enough water (or chick/veggie stock) to cover all. (Add seasonings if you wish) Cook on high for about 6 hours.  About 30 minutes before done cooking take a fork and break apart the parts of chicken into bite size pieces,  add can of corn. Cut biscuit dough into strips and place covering top (its okay if they sink or touch each other).  In about 15 minutes push dough under to absorb some liquid/flavor.  Serve hot! 
-This recipe was sooo easy and really you can add seasonings if you wish (I added some random ones) and you could do with or without veggies, adding the ones you like and omitting ones you dont- or you could forgo them all together. You choose :) 
This recipe made about 8 servings so we froze 1/2 of it for a later date and all that we will have to do is warm it up! :)
K LOVED this and so did I! We will def. be doing this again! 


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