May 2, 2013


"I think that no matter how old or infirm I may become,
  I will always plant a large garden in the spring. 
Who can resist the feelings of hope and joy that one gets from
 participating in nature's rebirth?"
~Edward Giobbi 

This is not your typical pot pie! Wouldn't you rather spend your time outdoors, enjoying the garden when the weather is this beautiful, rather than in the kitchen cooking all day? Crockpots can be a life-saver when we lead such busy lives, so I am always on the hunt for delicious recipes to utilize my slow cookers! Making a chicken pot pie in the crockpot with a true crust just does not seem possible, but by topping the filling with freshly baked biscuits, you get all the buttery, flaky goodness you want from a pot pie crust, with much less work!
1 1/2 lbs. boneless, skinless chicken breasts, cubed
Salt and Pepper to taste
2 T. butter
3 cups chopped potatoes
1 yellow onion, diced
2 (12 ounce) cans of Evaporated Milk
1 chicken bouillon cube
1 t. dried thyme
1/2 t. poultry seasoning
1 (10 ounce) package of frozen mixed vegetables
3 T. cornstarch
12 frozen or canned biscuits
1/4 cup Parmesan Cheese

Generously season the cubed chicken with salt and pepper. Place butter in a skillet over medium high heat, until sizzling. Add seasoned chicken and brown on both sides, about 5 minutes. Transfer the chicken to a slow cooker and top with the potatoes, onion, evaporated milk, chicken bouillon cube, thyme, poultry seasoning and salt and pepper. Stir to combine. Set the cooker to LOW, cover and let cook for 6 hours. Set cooker to HIGH, whisk cornstarch into 3 T. water and stir into the chowder. Add frozen vegetables, recover and let cook an additional hour. Meanwhile, bake the biscuits according to the package directions. Stir the Parmesan cheese into the chicken mixture before serving in bowls topped with 2 biscuits each!

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