This is a great recipe to use up left-over chicken. It has become a recent family favorite and it’s so easy! My hubby named it, “Chicken Pot Shot” because it’s a cross between a pot pie and a hot-shot. I serve this over homemade Drop Biscuits.
Chicken Pot Shot
Place the following ingredients in a slow-cooker:
2 cups chicken, cut into chunks (I use left-over chicken so it is already fully cooked).
1- 16 oz bag, mixed frozen vegetables (during the summer I use as many fresh veggies as possible).
1 small onion, chopped
2 cups chicken broth (substitute water if necessary)
1 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp dried parsley
With the slow-cooker on ‘Low’, cook for 4-6 hours until vegetables are tender.
Meanwhile, mix the following ingredients in a small bowl:
¼ c flour
¼ c milk (I use skim milk)
dash of black pepper
dash of nutmeg
Combine these until smooth.
When the chicken/veggie mixture is done, add the flour/milk mixture into the slow-cooker. Stir well and allow the mixture to continue cooking on low for about 10 more minutes or until the broth thickens.
Serve over biscuits (see my recipe for Drop Biscuits).
Serving size: 4