No Crust Chicken Pot Pie II
No Crust Chicken Pot Pie II
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I like the idea of the potatoes used in this. There is one shortcut for additional savings.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
6-7 hours
No Crust Chicken Pot Pie II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I like the idea of the potatoes used in this. There is one shortcut for additional savings.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Season the chicken with salt and pepper on both sides and place in the slow cooker, top with the diced onion, then pour in the contents of the soup over the top, then top that with the diced potatoes, salt and pepper the potatoes to your liking as well. Cover and cook on Low setting for 6 hours. Then use 2 forks and shred the chicken, it will be tender, will take just a minute or two.
  2. Add the peas and carrots, and the heavy cream (or evaporated milk) and stir to mix. Cover and cook for an additional 20-30 minutes. While this is cooking, make your biscuits.
  3. When the biscuits are ready, split each in half and place on a deep plate or large bowl and ladle on the pot pie mix from the slow cooker.
Recipe Notes

Chicken breasts cost 60 Baht/kilo, skin on but boneless, takes all of 3 seconds to remove the skin and trim any fat. Four breast may be about 700 grams, go with that, more chicken, no one is going to complain. For 4 servings, 60 Baht for the chicken, 100 Baht for the 2 cans of soup, this comes to about $1.18 per serving, if you make the soup yourself, you can reduce the soup price to about 45 Baht for both cans.

Shortcuts: Condensed Cream of Chicken Soup.

Adapted from an internet recipe.

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