I teach piano lessons every afternoon until 5 or after, so it's difficult to have time to make dinner, especially on evenings when we have church or band practice. As a result, most evenings we just YO-YO [a term meaning "You're On Your Own" that we learned from our friend Michelle], but on occasion I plan a crock pot dinner that can be ready as soon as I'm done with lessons.
Today I threw together a crock pot meal from what I had in my pantry and freezer, and it came out surprisingly well. It's a twist on chicken pot pie that took about 5 minutes to prepare since I didn't even have to thaw the chicken.
(And the cost for this meal, which easily fed all five of us, was only $6!)
Crock Pot Chicken Pot Pie
- 4-6 boneless skinless chicken breasts (I use the individually frozen breasts from Wal-Mart)
- 2 cans cream of chicken soup
- 2 cups of milk
- 1 package dry onion soup mix
- 1 large can of mixed vegetables (I used a large Veg-All can, but you could just add 2-3 cans of any veggies of your choice)
- 2-3 refrigerator cans of small biscuits (or enough biscuits for everyone to have 3-4 biscuits)
- Place the frozen chicken on the bottom of the crock pot.
- Mix the remaining ingredients together (except the biscuits) and pour over the chicken.
- Cook on high for 4-5 hours, or low for 7-8 hours.
- Bake the biscuits so they're still hot when you're ready to eat.
- To serve, just place a few biscuits on the bottom of a bowl, and then top them with the chicken, sauce, and vegetables. The chicken is so tender, it's easy to cut it into bite-size pieces once it's in the bowl.
All three of my kids (even the ultra-picky girls) gobbled it up!