Comfort food. Those two words immediately bring my mother's mashed potatoes to mind, and then maybe the macaroni and cheese served at a New Haven hospital where I used to work. My husband's first thought is always chicken pot pie, but I rarely (okay, never) make my own. The combination of an intriguing crock pot recipe and a cold, snowy, comfort food kind of day inspired me to try.
Make It Fast, Cook It Slow by Stephanie O'Dea has been my favorite crock pot cookbook for the last year, but I've shied away from preparing anything vaguely pastry-related. Trish's recent experimentation was just the encouragement I needed to give this recipe a try.
CHICKEN POT PIE
2 uncooked skinless chicken thighs or breast halves, cut in bit-size chunks
1/2 cup chopped carrots
1/2 cup frozen corn
1/2 cup frozen peas
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon celery seed
1 teaspoon onion powder
1 (10.75 ounce) can cream-of-something soup
2 tablespoons low-fat milk
2 cups biscuit mix
1/2 tablespoon granulated sugar
8 tablespoons melted butter
3/4 cup milk (2% or lower)
Use a 4 quart slow cooker. Spray the stoneware with cooking spray, and add the chicken. Add the vegetables and seasonings. Stir in the soup and add 2 tablespoons of milk to the can; swish around to get last bits of soup and pour into the crock. Stir well.
In a mixing bowl, make the biscuit topping. The dough will be pretty "play-doughy". Spread the dough on top of the chicken and veggie mixture.
(At this point, I began planning an emergency alternate dinner!)
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The potpie is done when the biscuit topping is golden brown, and is hard to the touch in the middle. If you find that your slow cooker seals really well and you have a lot of condensation building up, you can prop open the lid with a wooden spoon or chopstick.
I was shocked this dish turned out so well!
A few notes:
- I used fat-free cream of chicken soup
- I misread the recipe and added 1/2 teaspoon instead of 1/2 tablespoon of sugar - it made no difference
- I cooked it on high for 4 hours, lid propped open with a chopstick for the last 2 hours
- I used two boneless chicken breast halves
- I used 1 cup of frozen peas/carrots mixture, plus 1/2 cup of frozen corn
I follow new recipes pretty closely, but the next time (and there will definitely be a next time) I'd add more a little more chicken. I also can't believe this used a whole stick of butter. Any suggestions on how this could be cut down or substituted?