It’s been a busy week on the farm. So I have been using only the crockpot this week to help with the busy days and still making sure a yummy less time consuming meal is on the table for dinner.
Today I was really just craving some good comfort food. I had left over chicken and some veggies from a snack veggie tray I made for the kids. So what better way to use up those items and get my comfort food fix then chicken pot pie.
- 1 large onion diced
- 3 large russet potato peeled and diced
- 1 package skinless boneless chicken breast diced
- 1 can cream of celery soup 10 ½ ounces
- 1 can cream of chicken soup 10 ½ ounces
- 1 cup chicken broth
- 1 cup of heavy cream
- 1 tablespoon fresh parsley
- salt
- Fresh garlic and garlic powder
- black pepper to taste
- 3 cups frozen mixed vegetables defrosted or use fresh
- Canned biscuits. I like to use my recipe for homemade buttermilk biscuits
30 min before dinner time. I place in my biscuit Dough and cook until done.
