No Crust Chicken Pot Pie

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Growing up I always thought that the best part of a chicken pot pie was the crust. I loved it when I scored a chicken pot pie that had a bottom and a top crust. Sadly, however, as I get older I try to avoid certain foods or at least minimize them. With that said, I decided to make my family a No Crust Chicken Pot Pie.

I love the No Crust Chicken Pot Pie because it is simple to make, tastes good and is a healthy dish that is perfect for the entire family. I also love it because you can put as many vegetables as you want.

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No Crust Chicken Pot Pie

Ingredients

• 2-3 large chicken breasts
• 1 yellow onion
• 2-3 chopped carrots
• 2-3 chopped celery stalks
• 1 can of drained corn
• 1 can of drained peas (optional)
• 1/2 cup or more chopped parsley
• 8 oz chicken stock
• 2- 10.5oz cans of cream of chicken soup
• salt and pepper to taste
• Biscuits (optional)

Instructions

1. Place chicken in slow cooker
2. Add remaining ingredients (minus the optional biscuits)
3. Cook for 8 hours on low
4. Shred chicken with a fork before serving
5. Serve with biscuits (optional)

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With parent’s busy schedules and the cold weather upon us, the No Crust Chicken Pot Pie is perfect. I like to add a variety of different vegetables each time I make this meal, in addition to alternating the chicken with turkey.

Try this amazing recipe —> Slow Cooker Fiesta Chicken & Chicken Vegetable Soup <—–

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