Upside-down Crockpot Chicken Pot-Pie

 

I have never been a fan of chicken pot pie. Maybe it was because I didn’t like/eat many veggies when I was younger or maybe because it just always looked like a bunch of mush. Whatever the reason, boy was I wrong! I probably have had maybe 10 chicken pot pies in my lifetime. Out of the ten, I actually cooked one myself. Oh My GOOOODNESS. and goodness is exactly what it was!

 

 

Upside-down Crockpot Chicken Pot–Pie

 

• 2 Boneless chicken breast cut into chunks
• Red potatoes, as many as you want, cut into chunks (I think I used 4-6)
• Baby carrots cut up (I am not a fan of cooked carrots so I didn’t use a lot
• 2 cans (26 ounce) condensed cream of chicken soup (low sodium)
• 3 cubes chicken bouillon
• 2 tsp garlic powder
• 1 tsp salt
• parsley to taste
• 1/2 tbls black pepper 
• 1 (16 ounce) bag of frozen veggies of choice
• choice of biscuits or cornbread (I used Grands biscuits)

 

 

1. Put everything except frozen veggies in crockpot on high for 4 hours
2. Add frozen veggies and cook on high for 1 hour or low for 2.5 hours
3. Cook biscuits per directions
4. Biscuit on plate/bowl and pour mixture on top