#weliketoeat : Open Faced Chicken Pot Pie
I must admit that growing up, I don’t think I ever had a Chicken Pot Pie, at least that I can remember [and I’ve got a pretty good memory]. The mister and I started talking about it as the highlight of a meal the other day and I became intrigued.
I searched for a bit on Pinterest and came across several recipes that I thought might be suitable. Then, I merged them and the result was FABULOUS. Yes, FABULOUS.
Add in the bonus that it was super quick and the mister liked it [even with a plethora of veggies!] and you’ve got yourself a golden, go-to meal!
Open Faced Chicken Pot Pie
1-2 chicken breasts or 5-6 tenders
1 can Grande’s Biscuits
1 bag [or 2-3 cups] frozen veggies
1 can of Cream of Chicken Soup
1 chicken bouillon cube
Onion powder, salt & pepper to taste
1/2 -1 cup shredded cheese
In a crock pot, combine the chicken, soup, bouillon cube along with salt & pepper and mix well.
Cook on low for 2-3 hours.
Add in the frozen veggies and continue to cook on low for 30-45 minutes.
Prepare the biscuits according to package directions. Once cooked, place the biscuits on a plate [or a bowl] and top with heaping spoonfuls of chicken mix.
Top with cheese if desired.
Before I put anything into the Crock Pot, I cut the tenders into small, bite sized pieces. I’d rather do it before they’re cooked than struggle with trying to “shred” the chicken once it is cooked. I also find this helps shorten the cooking time.
I used reduced fat soup which only had 60 calories per serving compared to that of the original which has close to 130 calories. Taste was still great and was somewhat healthier.
I used the Jr. style of the butter flakey biscuits because 10 came in a can and I was hoping to get two meals out of this mix [for me and the mister, not just me].
You could add the veggies when you initially add the chicken to the Crock Pot. Personally, I don’t like soggy veggies so I like to add them near the end. The benefit of letting them rest a little with the chicken mix is that it allows the flavors to blend, so it’s not just the chicken tasting like chicken and veggies tasting like veggies. You can also use more veggies if you want a higher chicken to veggie ratio. I used a mix of corn, peas, carrots and green beans. Yum.
The cheese is completely optional. I added it, but actually don’t think it was necessary.
I do think I would add some garlic powder or some cajun seasoning to the chicken in addition to the onion powder, salt & pepper. It had a great flavor but I still felt like I was missing something.
Overall – completely delicious. Jon had seconds and there was still some left for me for the next day. Just might be a new favorite on an old [traditional] twist. Hope you try it and enjoy it as much as we did!
Have a wonderful weekend and I’ll be back on Monday!