Today I thought I would participate in the Nourishing Crockpot Carnival hosted by Passionatehomemaking.com! I am just beginning my journey of healthful eating (well we have been making small changes for a year, so we are on our way at least!). My contribution is called Chicken Crockpot Pie. The great thing about this recipe is that you put everything in the crockpot frozen- no defrosting!!! Hope you like!
Chicken Crockpot Pie
2-3 boneless skinless chicken breast, frozen
3 quarts chicken stock or broth (homemade is best)
1 med onion (I chop mine ahead and pop them in the freezer, then they are ready when I need them)
1 small bag (12 oz.) of frozen mixed vegetables or equivilent of vegetables that you prefer
2 potatoes, chunked or diced
3 Tbs. whole wheat flour
3 cups whole wheat baking mix (I use Hodgeson Mills)
2 Tbs. olive oil or melted butter (could also use coconut oil)
2 Tbs. milled flax seed
2 tsp. chopped parsley
pepper to taste
enough milk or water to make a thick but pourable consistency
Put first five ingredients in crockpot, reserving 1/4 cup of the chicken stock. Cook on high 4-6 hours or until chicken is nearly done, depending on your crock. Next, in a small bowl, mix the 3 Tbs. flour and reserved chicken stock until smooth. Add spoonfulls of the hot broth from the crock, mixing to make sure there are no lumps. When the flour mixture is adequately warmed, add it to the crock and stir. Next, to make the "crust", In a medium bowl mix the flour, oil, flax seed, parsley, pepper and milk. You want the consistency to be very thick but pourable. If you make it too thin, it will fall to the bottom of the crock. Pour the mixture over the chicken/vegetable mixture and spread all over the top. Replace the lid and let the dough steam (like chicken & dumplings) for 25 minutes. Don't lift the lid!! The dough on the top of the "pie" will have a texture similar to a dumpling. Spoon into bowls and serve!