Yummo Crock Pot Chicken Pot Pie

Over the last several weeks, I've started meal planning...at the request of my husband. Say what?! Seriously. I suppose it does make things a bit easier, but I'm not the best at planning a week full of meals. It's been difficult but it's also lead to me trying new recipes... Like this one that turned out to be uh-mazing.

Crock Pot Chicken Pot Pie

You will need:

❉ Crock Pot (duh)

❉ 1 envelope chicken gravy mix

❉ 1 can chicken broth

❉ 1 lb. skinless, boneless chicken breast, cut into bite-size pieces

❉ 1 bag frozen mixed veggies

❉ 1 jar (4 oz) sliced mushrooms, drained {not pictured or used because I hate mushrooms}

❉ 1/2 cup sour cream

❉ 1 T flour

❉ 1 1/2 cup Bisquick

❉ 4 med. green onions, chopped (1/4 cup)

❉ 1/2 cup milk

❉ 1 cup frozen peas, thawed {I didn't use any peas except for what was in the mixed veggies}

Directions:

{I sorta forgot to take pictures during the process so there aren't any...sorry.}

1. Mix gravy mix and broth in crock pot until smooth. Stir in chicken, veggies (I put mine in frozen) and mushrooms.

2. Cover and cook on low for 4 hours or until chicken is tender.

3. Mix sour cream and flour in small bowl. Then stir sour cream mixture into chicken mixture (in the crock pot). Cover and cook on high for 20 minutes.

4. Mix Bisquick and onions in small bowl. Stir in milk just until moistened. Stir in peas. (Or don't if you don't want to. =P) Drop by spoonfuls onto chicken gravy mixture. (I used my Pampered Chef cookie dough scoop for this and it worked like a charm!)

5. Cover and cook on high for 40-45 minutes or until toothpick (or fork) comes out clean. Serve immediately.

And voila! Chicken Pot Pie. =) Just a note... Because my crock pot is kinda big, I added a little bit extra of the biscuit mix so I'd have more on top. If you have a smaller crock pot you might need less. 

Also, my husband absolutely loved this recipe. We barely had any leftovers!!!