Deconstructed Chicken Pot Pie

It’s Saturday, so I have epically failed at actually posting a food Friday post haha! We made it to the weekend my friends, what’re your plans? Yesterday we went over to one of our American friend’s houses to make s’mores πŸ™‚ Sky and I are doing a little beach body challenge for the next several weeks so we are only allowing ourselves to eat sugar one of the weekend days… so I guess we picked yesterday :)! But before we get too crazy with our dessert talk I wanted to share this amazing healthy dinner! It’s my take on comfort food without all the extra calories! I don’t know a food more comforting than chicken pot pie.

I adapted this recipe a little bit from the Skinny Mom recipe (her book is called Skinny Suppers, if you’re interested!) but I like my version better because everything is from scratch, nothing from a can! I’m a little bit forced to do it that way since canned stuff isn’t super common here in Denmark but even when we go back to the States I think I’ll keep doing it this way so I know exactly what is going into dinner for my lil family.

If you love traditional pot pie, then you are going to go crazy over this super easy version. I honestly prefer this over the actual “pie.” When you end up trying it, let me know how you like it!

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Deconstructed Chicken Pot Pie
This deconstructed chicken pot pie is so easy to make, all homemade and will satisfy any cravings you have for comfort food.
Course Main Dish
Prep Time 15 minutes
Cook Time 4 hours
Passive Time 4 hours
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 4 hours
Passive Time 4 hours
Servings
servings
Ingredients
Instructions
  1. Place the chicken breasts in the slow cooker and top with the onion and celery.
  2. In a separate bowl, mix the homemade chicken soup, milk, garlic powder, thyme, salt and pepper until well mixed. Add to the slow cooker directly onto the chicken.
  3. Cover and cook on high for 4 hours.
  4. About 30 minutes before serving, remove the chicken breasts and shred with a fork. Return the chicken back to the slow cooker and also add the bag of frozen vegetables. Cover and let finish cooking.
  5. After you add the chicken and vegetables back in, make your biscuits and cook as directed.
  6. Once finished cooking, add about a cup of the chicken mixture to a bowl and top with 1-2 biscuits (your crust πŸ™‚ ).
Recipe Notes

I've been making homemade condensed cream of chicken soup and it's so easy that you'll never buy a can again! I followed the recipe found HERE, and you'll need to double it for the chicken pot pie.

We prefer making our own biscuits and this Betty Crocker recipe found HERE is delicious and super easy. But if you prefer, you could definitely buy a package of Pillsbury premade biscuits and cook them up quickly as well.

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