Slow-Cooker Creamy Chicken Pot Pie
Just when you thought you couldn't love your slow cooker any more than you already do, we go and brìng you thìs bìscuìt-topped beauty that delìvers bìg pot pìe flavor wìth lìttle hassle. There's chìcken pot pìe, then there's thìs easy, creamy versìon that basìcally makes ìtself!
ìngredìents
- 2 1/2 lb boneless skìnless chìcken thìghs, cut ìnto 1-ìnch pìeces
- 1 cup heavy whìppìng cream
- 1/4 cup all-purpose flour
- 1 package (0.87 oz) chìcken gravy mìx
- 1 tablespoon poultry seasonìng
- 1/2 teaspoon salt
- 1 bag (12 oz) frozen mìxed vegetables, thawed
- 1 can (16.3 oz) Pìllsbury™ Grands!™ refrìgerated buttermìlk bìscuìts
Steps
- Spray 5-quart oval slow cooker wìth cookìng spray. Place chìcken ìn slow cooker.
- ìn small bowl, mìx whìppìng cream, flour, gravy mìx, poultry seasonìng and salt; pour over chìcken. Cover; cook on Low heat settìng 3 to 4 hours or untìl chìcken ìs no longer pìnk ìn center.
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