Saturday, March 26, 2011

Recipe: Crock-Pot Pie

This is a lot like a pot pie filling with mashed potatoes instead of pastry crust. I guess it's also like a chicken shepherd's pie. . .

Crock-Pot Pie
Non-stick cooking spray
2 cans of cooked chicken, drained & flaked
3 cans cream of mushroom soup
2 small cans sliced mushrooms, drained & chopped
4 cups of frozen mixed veggies (the carrot, pea, corn, & green bean blend works well in this)
1 1/2 cans of water
4 cups of mashed potatoes (instant works fine)
Seasonings:  I use onion powder, granulated garlic, salt, pepper, a dash of red pepper flakes, and a sprinkle of cinammon. Yeah, cinammon sounds weird, but it tastes really good with chicken. And I usually top the end result with a pinch of paprika.

1.  Spray slow cooker with non-stick cooking spray.
2.  Pour chicken, soup, veggies, water, & seasonings in slow cooker and stir together.
3.  Cover crock-pot and set on LOW for 4 - 5 hours.
4.  Ladle into bowls and top with 1/2 cup of mashed potatoes.

Note: Since everything is cooked, you can eat this whenever it's warmed through. I wouldn't keep it in the slow cooker much longer than 6 hours or so. This makes a lot, so be prepared for leftovers or cut the recipe in half as best as possible.

This is definitely a comfort-food classic in my house and it's one of my son's favorite meals.

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