Chicken Pot Pie

My husband loves chicken pot pie the way I love pasta and cookies. That my friends is some serious love. He drools a little bit at the thought of it. Really. The weather has been getting cooler, the air crisper, and even some leaves are starting to change colors. This inspired me to make a chicken pot pie for the hubster. I had honestly never had chicken pot pie before so I didn't have high hopes and expectations. I know this isn't the traditional form of chicken pot pie since it doesn't have crust on the bottom but it was seriously tasty. John gobbled up his plate so quickly. He even had seconds which he never ever does. The chicken was so tender from cooking in the crock pot- I really think that added a lot to the recipe. I really enjoyed this too and look forward to trying other varieties.


Source: Stephanie Cooks Original

Ingredients:
1 pound of chicken breasts, frozen or fresh
1 bag of mixed veggies
1 tube of 10 refrigerator biscuits
1 can of 98% fat free cream of chicken soup
1/2 cup of chicken broth
1 cup of chicken gravy
Garlic powder
Onion powder
Salt and pepper
2 tablespoons of cheddar cheese

Directions:

Preheat the oven to 375.

1- Place the chicken, cream of chicken soup, and chicken broth in the crock pot. Cook on low 5 hours or until the chicken is cooked, shred and set aside. Don't drain the chicken- you will use the gravy.
2- In a 9 inch pie dish combine the chicken and the gravy it is sitting in, the bag of frozen veggies, and the chicken gravy. Stir to evenly coat.
3-Open the biscuits and slice each biscuit into 4 pieces. Evenly distribute the biscuits over the chicken and veggie mix. Top with garlic powder, onion powder, salt, and pepper to taste. Sprinkle on the cheddar cheese.
4- Bake for 20-25 minutes or until the biscuits are golden and the gravy is bubbling.