Crustless Chicken Pot Pie
Use a Slow Cooker to create a rich and creamy Pot Pie filling, without fussing over a crust.
Equipment
- 1 Slow Cooker 3.7 Quarts (3.5L) works great
Ingredients
- 20 ounces Condensed Cream of Chicken Soup 2 x 10oz cans
- 1 cup Milk
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Dry Oregano
- 1 teaspoon Salt
- 3 large Chicken Breast fresh or completely thawed
- 2 cups Frozen Vegetable Mix
- 2 cups Potatoes peeled and cut in ½ inch dice
Instructions
- In the bowl of a slow cooker, empty out the 2 cans of Condensed Cream of Chicken Soup.
- Add the milk, oregano, salt, onion powder, and garlic powder to the slow cooker, and whisk everything together until smooth.
- With a pair of tongs or a fork, place the chicken breasts in the sauce. Make sure that they are all covered by the sauce.
- Add the frozen vegetables and the diced potatoes on top of the chicken. Stir them into the sauce so that everything is covered.
- Place the lid on the slow cooker and set it to the MAX setting. Let it cook covered for 4 hours.
- After 4 hours, the chicken should be at a minimum internal temperature of 165F in the thickest part of the breast. Remove the cooked chicken from the slow cooker and onto a plate.
- Shred the chicken breasts with the help of 2 forks. Place the shredded chicken back into the slow cooker with the sauce. Stir to incorporate.
- Serve on its own, or with a batch of prepared ready-to-bake biscuits.
Video
Nutrition
Calories: 340kcalCarbohydrates: 30gProtein: 32gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 88mgSodium: 1237mgPotassium: 981mgFiber: 4gSugar: 3gVitamin A: 3361IUVitamin C: 22mgCalcium: 100mgIron: 3mg
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