Comfort food

Slow Cooker Chicken Pot Pie

4 boneless skinless chicken breasts, cut into bite sizes pieces
1 onion chopped
1 cup carrots, sliced
1 1/2 cup new potatoes, diced
1 cup Italian green beans
3/4 cup portabella mushrooms sliced
1/2 cup red pepper halved and sliced
2 cups spinach roughly chopped3~4 cups chicken broth
1 can low fat cream of chicken soup
1 can low fat cream of mushroom soup

1 package low fat refrigerated biscuit dough, torn into pieces.

1. Place all the ingredients in a slower cooker except the biscuit dough.

2. Cover and cook on low for 8 hours or high for 5 hours.

3. Place the dough on top of the of the simmering pot pie one hour before it's finished cooking.



This recipe takes on a different twist each time it's made. I throw whatever veggies I have on hand in the crisper or freezer. This time it had an Italian flair to it but next time who knows!

It's the perfect comfort food for any chilly evening.

I run on kicks where I use my slow cooker several nights in a row during the week. For me, it's the perfect solution to getting a delicious meal on the table after a long day in the classroom. The effort level is low {just a little organization is needed} but the presentation is impressive.

Can't beat that!



Take a peek and see what others are cooking up this week.

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