Intro: Hey y'all! Welcome to the Jackson Pine Farm Kitchen. In case you're new around here, we want to welcome you to the JPF Family {If you're not a member of our facebook community, we'd love for you to join in and chat with us, grab a seat at our free, LIVE fb events and never miss a blog by subscribing above}. We love to share all of the good things in life with our followers from kitchen recipes to arts and crafts. We are a small family business that supports other small family businesses through our online market. But we are more than business, we are family!
We are a big believer in quality time for family. That's why we want to help equip you to bring fun and laughter into your home and the heart of the home, your kitchen. This week, we have created daily blogs for Back-to-School Survival Week Freezer Meals. These fun meals can be frozen and help you prep for the back-to-school madness. We will also host a LIVE facebook cooking event on Tuesday, August 7th from the JPF Kitchen.
Here is what is to come for the rest of the week:
Tuesday the 7th: Create your own Playful Pizza {LIVE Event at 4pm EST}
Wednesday the 8th: Chicken Gnocchi Soulful Soup
Thursday the 9th: Super Stuffed Poppin' Peppers
Friday the 10th: Loads of Fun Layering Lasagna
Can't wait... see y'all there! Share our blog and these events all week long with your friends and have your kids join in for loads of fun!
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Everyone loves a yummy easy meal. Throw it in the crock pot, forget it and when it's dinner time, BAM! You're all ready to lick the bowl. Here's a fun easy recipe for you and the kiddos.
Country Crock Pot Chicken Pot Pie:
Preparation time: 5-7 minutes
Cooking time: 35 minute(s)
Number of servings (yield): 6
INGREDIENTS
1 small onion, diced
1 bag carrots, chopped
2-3 stalks celery, chopped
salt & pepper to taste
6 cups chicken stock
3-4 cups diced chicken (from a rotisserie chicken)
2 160z bags mixed vegetables
1 22.4oz can cream of chicken soup (cooking day only)
1 container refrigerated crescents (cooking day only)
SPECIAL TOOLS
Crock Pot
PREP INSTRUCTIONS
Chop Rotisserie chicken and set aside.
Dice onion, carrots and celery and set aside.
In a large bowl; mix together onions, carrots, celery and mixed veggies then add chicken stock, salt and pepper.
Divide chicken into 2 gallon size freezer bags (be sure to label bags first.) Then add stock and veggie mixture over top chicken . Freeze for later.
COOKING INSTRUCTIONS
Thaw if frozen; cook in crockpot on low for 4-6 hours or high for 3-4 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)
Just before you are ready to serve the pot pie, add the can of cream of chicken soup to crockpot, stir and make sure crockpot is on high. Your pot pie mixture will thicken as it cooks.
Once the potpie has thickened, preheat oven according to package on crescent package. Then unroll and cut triangle shapes in half. Bake until golden brown.
Scoop pot pie mixture into bowls and place cooked crescent triangle over top of pot pie.
Dig in!
Recipe and Photo Credits: Ruth at Living Well Spending Less Blog
Happy Eating,
Lauren Jackson
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