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Wednesday, October 13, 2010

Chicken Pot Pie "well sort of"

With a busy day in store, I am thinking about how I will manage dinner. I will not be home until 6:45 and to start dinner at that time would be quite tiring. Not to mention, the family will be famished. Making dinner day after day can certainly become a challenge to anyone. I haven't been to the grocery store for a few days, and there isn't much in the house. So, I head to the refrigerator, freezer, and pantry for a quick inventory....frozen chicken breast, some veggies, crescent rolls,.......OK. Pot pie?? While not your traditional pot pie, this one turned out delicious. For you protein, use what you have on hand. Turkey, chicken, beef, or go for a meatless version. For vegetables, go with what is in the freezer. Do you have opened vegetables in the freezer? Do you have any cream of ANYTHING soup? Chicken, beef or vegetable broth or stock? No crescent rolls? How about biscuits? Or, one quick stop on your way home, you could just pick up a loaf of bread. Either way, a slow cooker can make most ingredients into a one pot wonder dinner!


1- 1 1/2 pounds chicken, beef, turkey, or go meatless diced
2 cups or more of veggies (frozen peas, corn, carrots, beans, etc.)
1 cup of fresh veggies (diced potatoes, celery, and carrots)
1 onion diced
1 TBSP. of paprika
1 Tsp. of parsley
3 garlic cloves minced
2 can of cream of mushroom soup (or any "cream of")
1 cup of chicken stock or broth (or beef, vegetable). None available, use water.
1/2 cup grated parmesan cheese
salt and pepper to taste

Place all ingredients in a slow cooker and mix well. Cook on low for 6 hours. Serve with bread & grated parmesan cheese.

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