When I make boneless, skinless chicken in the crock pot, I always make too much.  I’ve been experimenting with fun ways to use up the leftovers, such as the burritos, egg rolls, empanadas, and now this super easy pot pie.

Chicken Pot Pie

4 C. shredded chicken

2 packages frozen mixed vegetables

1 package Simply Potatoes Steakhouse Seasoned Potatoes

1 c. baking mix (such as Bisquick or anything intended to make pancakes, biscuits, etc.)

3/4 c. cashew milk

Rinse the frozen veggies in a colander until defrosted.  Toss with potatoes.  Stir in chicken.  Mine had enough sauce, since crock pot meats are so wet, so I didn’t have to add anything.  If yours is dry or in need of liquid, you can use a homemade gravy by making a roux of butter and flour, and adding chicken broth to it and thickening it.  You can also use one of those handy pouches of sauce they sell nowadays or a canned soup.  These are just a little higher in sodium than we are comfortable eating on a regular basis, but can certainly make life easier in a pinch.

Pour chicken and veggie mixture into a 13 x 9 baking dish (such as my Bobby Flay lasagna pan – to which I must bid adieu – a fine crack appeared and I’m not taking any chances!)  Mix baking mix and cashew milk.  If you want to spruce this up, you can add shredded cheese and an egg.  Spread evenly over the chicken and veggies.  Don’t worry about holes, because as you can see, the chicken bubbled up through in some places.

Bake at 375 until a toothpick through the thickest part of the crust comes out clean, and then turn off the oven and leave it in there 5 more minutes to help eliminate doughy parts.

 

 

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