RENO, Nev. — Steve Schroeder from Reno Street Food joined us in the studio Thursday morning to share a tasty meal for 4 under $11.
This week, he made a Chicken Pot Pie using a slow cooker.
WATCH to learn more.
PREP TIME: 15 min
TOTAL TIME: 4 hours 30 min on high or 6-8 hours on low
1 frozen bag peas + carrots
1 medium onion, diced
1 bag frozen corn
1 lb. boneless skinless chicken breasts
2 cans cream of chicken soup
1 cup milk
Pinch kosher salt
Fresh ground black pepper
1 tsp. garlic powder
1 tube refrigerated biscuit dough (such as Pillsbury Grands Buttermilk biscuits)
Pour carrots, onion, peas and corn into the slow cooker. Chop chicken breasts into bite-sized pieces and add to the slow cooker, along with soup and water. Season with salt, pepper and garlic powder and stir.
Cover with lid and cook on high for 4 to 5 hours (or on low for 6 to 8).
Turn on oven to 350 degrees. Place Grands muffins on cookie sheet and bake using package directions. By cooking the biscuits on the side it will be easier to store leftovers without the biscuits.