Easy Crock Pot Pot PieJune 26, 2015
When experimenting goes incredible right.
I honestly had no intentions of posting this recipe, mostly because I was curious to see if the biscuit mix would actually "bake" in the crock pot. I really didn't think it was going to turn out how I hoped so there aren't any pics of the process... but since my slow cooker pot pie turned out so well, here's the recipe.
NOTE: Cubed leftover chicken breasts would be a great addition to this recipe.
Vegetarian Crock Pot Pot PieServes 4
1 Cup of Frozen Sweet Corn
1 Cup of Frozen Broccoli Cuts
2 Cups of Frozen Mixed Vegetables
1-10.5 oz Can of Cream of Mushroom Soup
1/2 Can of Water
1 Medium Sized Potato, Cubed
1 package of bisquick complete buttermilk biscuit mix
1/2 Cup of Water
- Combine all of the filling ingredients in the crock pot and stir them together.
- Mix the ingredients for the crust together in a seperate bowl. Then spread it over the filling.
- Turn the crock pot on high for 2-3 hours, vent the lid half way through to allow the moisture to escape. The crust will appear uncooked.
- Allow the pot pie to cook until the crust is firm to the touch.