Chicken Two Pot Pie
This this was genius, I'm not going to lie. Don't change anything in the recipe because it was perfection.
Recipe:
2 large, boneless, skinless chicken breasts, diced
8 oz diced ham
1 teaspoon kosher salt
½ teaspoon pepper
½ teaspoon smoked paprika
½ teaspoon ground thyme
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried parsley
1 tablespoon freeze dried chives
1 tablespoon chicken base
2 cups frozen vegetable medley
1 diced small onion
1 cup diced celery
2 cans cream of chicken soup
½ cup dry white wine
In the crockpot on high for 3-5 hours
Meanwhile...
Bake one 12oz can of biscuits in a buttered casserole dish. (This will be the bottom crust of your pot pie.)
Bake another 12oz can of biscuits on a separate sheet pan (This will be the top crust of your pot pie.)
Pour the contents of the crockpot in the casserole dish over the first set of biscuits, and then top with the second set of biscuits.
Brush the top biscuits with some butter, so that they become nice and golden.
Pop back in the oven at 350° for 30 minutes.
Serve and enjoy!
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