Crockpot Chicken & Crescents

Have you ever read a recipe and thought it sounded really good, but when you make it you're like "What happened?" I always have a little fun with my hubby on those failures while we are eating dinner. I make comments on how good I think it turned out and my hubby says, "YES it is good!" Of course after the dishes are all cleaned up I tell him I am never making that again and he is relieved!

We all love chicken pot pie! I have a recipe for one here that is done on the stove and oven...it is sooo yummy! BUT I adore my crockpot and the time it saves me...so I have been searching for a crockpot recipe for chicken pot pie. I found a recipe that we all agreed I was not to make again...and then I found one we agreed deserved to be made again!

OK, so it is not technically a recipe for chicken pot pie...it's for chicken and biscuits. I have learned the hard way that you can't necessarily use rice in a dish that does not call for it and you can't not use rice in a dish that does call for it! But, when it comes to biscuits or crescents with this recipe it still tasted yummy! I used crescent rolls since that is what I had in the fridge and this recipe fit the bill for comfort food.

Ingredients:

• Chicken Breasts
• Chopped Onion
• Chopped Celery
• 1 Can Cream Of Chicken Soup
• Jar Chicken Gravy
• 1/4 tsp Thyme
• Pepper to taste
• Frozen Mixed Veggies, Thawed
• Biscuits or Crescents

Directions:

Layer chicken with onion and celery in crockpot. Combine soup, gravy, thyme and pepper in a bowl and then pour over chicken. Cook on low 5-6 hours. Add thawed mixed veggies and cook on high for 30 minutes. Bake biscuits or crescents. Put biscuit or crescent on plate and ladle chicken and veggies over it.

This post is linked up with Blessed With Grace for Tempt My Tummy Tuesday and Balancing Beauty & Bedlam for Tasty Tuesday. Drop over to their places and get some new ideas for meals and desserts today!

Enjoy,