Pot pies are really tasty and you can either make them the traditional way, in the oven, or in a slow cooker. The end result will be great whichever option you go for. If you have some chicken to use up, why not make a delicious pot pie recipe? This creamy dish is a family favorite and it is a real winter warmer too.

The Traditional Recipe

This recipe is handy if you have some leftover cooked bird to use up. Alternatively, you can cook the chicken before you begin. If you want to bake the recipe, you will need to preheat the oven to 350 degrees F. Thaw out a pound of frozen mixed vegetables and add them to a Dutch oven or four quart pot.

Add four cups of chopped cooked chicken, two cans of condensed cream of chicken soup, and a can of condensed chicken broth. Bring the mixture to a boil and cook it for one minute. Keep stirring it. Spread it into a three quart glass baking dish.

Combine two cups of Bisquick mix with one and a half cups of milk and a pinch each of dried thyme and dried sage. Pour this over the poultry mixture, then bake for about thirty five minutes without a cover on the dish, or until the topping is firm and golden brown. Sprinkle some chopped fresh parsley over the top if you like. Let the pot pie stand for five minutes, then serve it.

The Slow Cooker Version

For this recipe, you will need a slow cooker, which has a minimum capacity of three and a half quarts. Spray it with cooking spray then add a pound and a quarter of boneless, skinless chicken thighs.

Add a chopped onion, a couple of sliced celery stalks, half a teaspoon each of dried thyme and poultry seasoning, eighteen ounces of chicken gravy and a pinch of black pepper. Cover the crockpot and cook for about nine hours on low.

Stir twelve ounces of frozen vegetables into the mixture and turn the heat up to high. Cover the crockpot and cook for half an hour. Preheat the oven to 375 degrees F and bake six Pillsbury Grands flaky layer frozen biscuits as per the instructions on the package.

Spoon a cup of the poultry mixture on to six serving plates and top with the split biscuits. If you want a creamier pot pie, you can stir a third of a cup of sour cream into the chicken mixture just before you serve it.

Which Method Is Best?

It is up to you whether you bake your pot pie or slow cook it. To be honest, both recipes are very good but if you plan to be out of the house all day, you will probably choose the slow cooker version, since you can leave it to cook itself. The biscuit topping is unusual and tastes really good with the pot pie filling. If you want the dish to be ready sooner, opt for the baked version.

Chicken is really versatile and there are many different dishes you can make with it, including a baked chicken rice recipe or one of many easy chicken salad recipes.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.