Pot Pie Filling Slow Cooker. Comfort ease: only five ingredients. Add this creamy concoction to the biscuits to create what tastes as though it had been cooked all day.
Servings: 6
Ingredients
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3 cups of cooked turkey, chicken or roast leftover (shredded or chopped)
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1 (24-28 oz) musketeer of frozen mixed vegetables (peas, carrots, corn, green beans)
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2 (10.5 oz) cans cream of chicken soup
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1 1/2 cups chicken broth (as much as you want so as to get the requested thickness)
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1 teaspoon dry thyme (or poultry seasoning), salt and black pepper, to taste
Pot Pie Filling: Instructions
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Prepare the meat – Shred or slice your cooked chicken, turkey or roast into little bite sized bits.
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Ready the slow cooker – Add the cooked meat and frozen mixed vegetables into the slow cooker. No need to thaw vegetables.
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Make the simple sauce – Combine in a bowl or measuring cup, cream of chicken soup, chicken broth, dried thyme, salt and black pepper. Make sure that it is pourable and creamy.
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Blend it – Pour the soup over the meat and vegetables. Stir to make it even all the way and scrape off the sides.
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Bake in a low and slow mode – Bake on LOW or HIGH 4-6 hours or 2-3 hours respectively until vegetables become tender and flavors merge. Stir occasionally, should it be past.
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Taste and add – Add salt, pepper or thyme where necessary. In case it is too liquid, take off the lid after 20-30 minutes to become thick. Add broth if too thick.
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Finish and serve – Pour into a baking-dish, cover with biscuits or pastry, and bake till brown; or pour over hot biscuits or toast. Put in more filling in fridge or freezer to be used later.
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