This post is part of a Pi Day themed Blog Swap and comes from Kristin at Dizzy Busy and Hungry. Over the past few months that I’ve been blogging I’ve learned a lot from interacting with Kristin and from following her blog, so I am so excited to be featuring one of her recipes here at The Dinner Pages!
Hi, my name is Kristin and I blog over at Dizzy Busy and Hungry! My blog is all about easy, healthy, family-friendly food and how to fit it all in to today’s busy schedules. I am excited to be participating in this blog swap meet today! Many thanks to Jessie for hosting my post on her blog. We hope that our wonderful readers will enjoy this little variation from our regular posts!
The theme for our swap today is “Pi Day”. You remember pi from your math classes, right? It is an irrational number and one of the most widely known mathematical constants, equal to the ratio of the circumference of a circle to its diameter (can you tell that I used to be a math teacher?). Anyway, all you need to know today is that pi is typically rounded to 3.14, which is why March 14th is also known as Pi Day. And the best way to celebrate Pi Day is with pie! Sweet, savory, fruity, or chocolatey, it doesn’t matter as long as it is pie. It just so happened that I had a gem of a pot pie recipe waiting in the queue to be written up, so Pi Day provides a perfect opportunity to share it! I have made chicken pot pie before, but I love this recipe because it is super easy and because most of the work is done by the crock pot during the day while I am at the office. Then, when I get home and we are ready to eat dinner, I just transfer the chicken and veggies to a 9×13 baking dish, pop some packaged refrigerated biscuit dough on top, and bake for about 15 minutes. My entire family LOVES this recipe! Even my picky eater (who typically turns his nose up at vegetables) happily gobbles up every morsel of this dish. It is perfect for a weeknight meal if you can just spare 10 minutes in the morning to get everything in the slow cooker. (If it makes your morning easier, cut up your potatoes the night before and store in the refrigerator covered with water.)
Here’s a totally optional hint if you like the nice golden color and sheen on the biscuits: Take a minute to whisk an egg white together with a tablespoon of water and brush it over the top before placing the baking dish in the oven for the final 15 minutes of cooking. Don’t those biscuits look beautiful? Most nights I really can’t be bothered with a cosmetic step like that, but every once in a while I like to get fancy.
Slow Cooker Chicken Pot Pie
- 1 and 1/4 pounds boneless skinless chicken thighs
- 1 (20 ounce) jar chicken gravy
- 3 or 4 red potatoes, cut into 1 inch cubes
- 1 (10 ounce) bag mixed vegetables (your favorite, no need to thaw)
- 1 cup diced onion (can be frozen, no need to thaw)
- 1/2 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 (8 biscuit) tube refrigerated biscuit dough
- Place the chicken in the slow cooker.
- Combine the gravy, potatoes, mixed veggies, onion, garlic, salt, pepper, and paprika, and pour over the chicken.
- Cook on low for 6-8 hours.
- 20 minutes before you want to serve dinner, preheat oven to 350 degrees F (175 degrees C).
- Transfer the chicken and veggies to a 9×13 baking dish. In the process, pull the chicken apart a little so there are chunks throughout the mixture.
- Cut each round biscuit in half from side to side (to form two thinner rounds) and place on top of the chicken and veggies, touching each other.
- Bake for about 15 minutes until the biscuits are golden brown on top.
Thanks again to Jessie for hosting my blog swap Pi Day recipe post! Please feel free to stop by my blog (Dizzy Busy and Hungry) and see what else I have cooked up lately, or follow me on social media!
Enjoy, and Happy Pi Day!
Below the collage are links to all of the blogs that participated in our
Blog Swap Meet: Pi Day Recipes
Stop by and visit them all!