What Happens When a Rooster Attacks?

You make Crock Pot Chicken Pot Pie!

Crock Pot Chicken Pot Pie (before the biscuit topping)

1/3 Cup Flour

1 3/4 tsp Poultry Seasoning 

1 3/4 tsp Dried Thyme

1/2 tsp salt

1/4 tsp Black Pepper

2 pounds boneless, Skinless Chicken, cut into 1 inch pieces 

2 TPBS Vegetable Oil

2 Large Carrots, peeled and cut into half-moons

2 Celery Ribs, sliced

2 Red-Skin Potatoes, cubed and cut into 1/2 inch pieces 

1 large Portabella Mushroom, cut into cubes

1 Large Onion, chopped

1 can Chicken Broth

2 1/4 Cups biscuit mix

2/3 Cup milk

Combine flour, poultry seasoning, 1 tsp of the thyme, salt and pepper in a a large resealable bag.  Add Chicken pieces to bag and toss to coat.

Heat 1 TBSP oil in a large nonstick skillet over medium-high heat. Add the chicken and cook 5 minutes, stirring occasionally until browned:  place in the crock pot.

Add remaining 1 TBSP of oil in the skillet and stir in carrots, celery, potatoes, mushrooms and onion.  Cook, stirring often for 5 minutes.  Sprinkle in any remaining flour mixture left from the chicken.  Cook another minute.  Add broth to skillet and bring to a boil.  Pour into the crock pot.

Cook HIGH for 4 hours or on LOW for 7 hours.

When there is one hour left of cooking:  stir the biscuit mix, milk and remaining 3/4 tsp thyme.  Drop biscuit mix by the tablespoonful over the top of the crock pot mixture.  Cover the crock pot bowl with a cotton dish towel and place the lid on top.  Continue cooking until biscuits are cooked through.

       

Biscuit topping added