Wednesday, February 25, 2015

What We Ate: Skinny Slow Cooker Chicken Pot Pie

For dinner last night we made this delicious recipe. It makes for a perfect hearty winter meal, but is a little lighter and lower in calories than traditional pot pies. Here's the recipe:

Prep time: 10 minutes
Cook time: 4-8 hours
Yield: 9 servings

Serving size: 1 cup

6 small red potatoes, peeled (optional) and cubed
1½ lbs boneless skinless chicken breast or tenders
2 – 10.5 oz cans Campbell's® 98% Fat Free Cream of Chicken Soup
1 cup skim milk
1 cup water
1 small onion, diced
½ cup celery (about 1 ½ stalks), diced
1 tsp garlic, minced
1 tsp parsley
½ tsp thyme
10.8 oz bag Birds Eye® Steamfresh® Frozen Mixed Vegetables
1 can Pillsbury® Grands! Jr. Flaky Biscuits
*Optional ingredients are not included in the nutritional calculations.

1 Placed the cubed potatoes in the bottom of the slow cooker. Place chicken on top of the potatoes.
2 In a small bowl, mix together the soup, milk, water. Pour over the chicken and potatoes.
3 Throw in diced onion and the celery.
4 Sprinkle in seasoning.
5 Cover and cook on high for 4 hours or low for 8 hours.
6 About 30 minutes before you are going to serve, remove the chicken with a slotted spoon and shred with fork. Place back in slow cooker and stir in frozen vegetables. Cook for an additional 30 minutes.
7 Make biscuits (optional) as directed on package. For each serving, split a biscuit and place in a bowl. Stir chicken mixture well. Top biscuit with the chicken mixture.

We made ours with half the potatoes, added more frozen veggies, and upped the chicken.