No Crust Chicken Pot Pie I
No Crust Chicken Pot Pie I
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Votes: 1
Rating: 5
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Delicious meal! Lots of room to change to your liking. My comments below, and prices updated as well as the recipe. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings, easily 5 minutes
Cook Time
6 hours
Servings Prep Time
6 servings, easily 5 minutes
Cook Time
6 hours
No Crust Chicken Pot Pie I
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Delicious meal! Lots of room to change to your liking. My comments below, and prices updated as well as the recipe. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings, easily 5 minutes
Cook Time
6 hours
Servings Prep Time
6 servings, easily 5 minutes
Cook Time
6 hours
Ingredients
Servings: servings, easily
Instructions
  1. Cut the chicken into 1 inch pieces, set aside.
  2. If making your own condensed cream of soup (either chicken or mushroom) after each batch you make, pour that into the slow cooker pot then add the milk, onion, parsley, black pepper, and frozen vegetables. Mix, then add the chicken and mix for a few seconds
  3. Everything added and mixed. Cook on Low setting for 6 hours or High setting for 3 hours.
  4. Finished. Serve over mashed potatoes, boiled potatoes, egg noodles, rice, or just enjoy as a soup.
Recipe Notes

Chicken breast run about 30 baht per 500 grams. 112 baht for 2 cans of soup, you make yourself from a shortcut that reduces this to about 55 Baht. Everything else is minimal. Overall, the meal for 6 servings is about 70 cents per serving, if you make the soup yourself, the cost is 42 cents per serving.

Shortcut: Condensed Cream of Chicken Soup.

Adapted from an internet recipe.

  1. I made this on 20 April 2016. I made the soup using the shortcut, and used chicken tenders that I cut into pieces, excellent, and even had one very finicky Thai niece who does not eat “farang food” try it and enjoyed a large bowl of this over rice. Easy and cheap meal.

  2. This is a tasty and excellent recipe but I modified it a bit.

    I used 6 chicken thighs, bone in, skin and excess fat removed, added the frozen vegetables at the beginning. The sauce is quite thin so next time I make this, I will add a tablespoon of cornstarch to thicken the sauce a bit. I served this over egg noodles and it was a hit.

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