October 4, 2012

Crock Pot Chicken Pot Pie

1 1/2 lbs chicken
1/4 c broccoli
1/4 c peas
1/4 c carrots, sliced
1/4 c celery, sliced
1 yellow gold potato cut into eighths
1 red rosset potato cut into eighths
1/4 c green beans
1/2 c reduced-fat buttermilk
1/4 c water
2 oz reduced fat Velveeta Cheese
Package of Pillsbury Buttermilk Biscuits


  • Place chicken in Crock Pot.  Add all vegetables into Crock Pot, add buttermilk and water.
  • Place Crock Pot on Low for 6 to 8 hours or on High for 4 hours.
  • Just before serving, prepare biscuits per instructions on package, and add cheese to Crock Pot and stir.
  • Cut the biscuits in half, and sandwich Crock Pot mixture between Crock Pot pieces.
**This is a perfect meal to make if you don't have time to cook the day of, or if you are in the mood for a perfect fall meal!  Happy Eating!**

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