Sunday, April 3, 2011

Chicken Crock Pot Pie

You will need a crock pot.

1/2 cup flour
2 tsp poultry seasoning
2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
2 lbs boneless skinless chicken breasts - cut into 1 inch pieces
olive oil
2-3 large carrots - peeled and cut into 1/2 moon slices
2-3 celery ribs - sliced
3 red skinned potatoes - washed and cut into 1/2 inch pieces
8-10 mushrooms - sliced
1 large onion - chopped
3 cups low sodium chicken broth
2 1/4 cups Bisquick
2/3 cup milk

Combine the flour, poultry seasoning and 1 tsp of the thyme in a large ziplock bag. Add chicken pieces and toss to coat.

Heat 2 TBSP olive oil in a large covered pan over med-high heat. Remove chicken from bag shaking off excess flour (set aside remaining flour) and cook in pan about 5 minutes. Place in crock pot.
Add a little more oil to the pan and stir in carrots, onion, celery, potatoes and mushrooms. Stirring often, cook for 5 minutes. Stir in remaining flour mixture, then add chicken broth and bring to a boil. Add all to slow cooker. Cover and cook on LOW for 7 hours or on HIGH for 4 hours.

When there is 1 hour left of cooking time, stir together Bisquick, remaining thyme and milk. Drop spoonfuls of the mixture on top of crock pot contents. Cover the slow cooker bowl with a towel under the lid and cook last hour until biscuit mix is cooked through.
**I added a little extra thyme, salt and poultry seasoning to the crock pot before cooking.

**Allergy-free Substitutions:
Flour - Gluten free all purpose flour
Bisquick - Gluten free Bisquick
Milk - So Delicious Unsweetened Coconut milk
I added pepper to my Bisquick too!

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