Chicken Pot Pie in the Crockpot

Filling:


--2 chopped up skinless chicken thighs or breast halves (raw, but chopped up)

--1/2 cup chopped carrots (these were fresh, but frozen would work)

--1/2 cup frozen corn

--1/2 cup frozen peas

--1/2 t marjoram

--1/2 t thyme

--1/2 t celery seed

--1 t onion powder

home made cream-of-something soup
--2 T low fat milk



Homemade Soup Alternative:

make a roux on the stove top with the butter and flour, then whisk in the other ingredients.



--1 T butter

--3 T flour

--1/2 cup low fat milk

--1/2 cup chicken broth

--1/4 t salt

--1/4 t black pepper
 
Directions.








I used a 6.5 quart crockpot for this recipe.


Spray crockpot with cooking spray. Chop up the chicken and put it into the crockpot. Dump in the vegetables. Add all of the spices. Stir in the cream-of-something soup and add 2T of milk to the can, mix well.

In a mixing bowl, make up the biscuit topping. The dough will be pretty playdoughy.  Spread the dough on top of the chicken and veggie mixture.



Cover and cook on high for 3-5 hours, or on low for 6-7. This is done when the biscuit topping is golden brown, and is hard to the touch in the middle.

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