Tasty Treat Thursday w.4

Guess What!? Its that time again...
Time to link up with Mallorie and I, and post your favorite recipe!

**so sorry we didn't get this up earlier today!! please forgive us- we have been busy with these two lately... and we have been having lots of fun watching our girls play together- and doing a little shopping and crafting ourselves!! ha :) **

Be sure to grab the button below and link-up with us! :)

(the link will be open until Sunday in case you didn't have a chance do post yet ;) ) 

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In celebration of Fall being just around the corner I started my morning with a Pumpkin Spiced Frap at Starbucks and oh did it make me crave a little cooler weather...

speaking of cooler weather how about a little crock pot meal thats perfect for fall {or anytime really!}

Crock-Pot Chicken and Dumplings Pot-Pie

Ingredients: 

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 

Directions:

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! 

ENJOY!