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Easy Crock Pot Pot Pie

June 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 Pie

Serves 4

FILLING
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

BISCUIT CRUST
1 package of bisquick complete buttermilk biscuit mix
1/2 Cup of Water

  1. Combine all of the filling ingredients in the crock pot and stir them together.
  2. Mix the ingredients for the crust together in a seperate bowl. Then spread it over the filling.
  3. 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.
  4. Allow the pot pie to cook until the crust is firm to the touch.

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