Easy Chicken and then another meal!

Hi, I am really nagging now, but you need to try this easy and healthy chicken and veggie crock pot recipe, I used chicken breast, cut in half in place of the chicken thighs-those are disgusting!
http://www.myrecipes.com/recipe/chicken-thighs-with-carrots-potatoes-10000001924778/
And then, a few days later, after you enjoyed this the first time, you make a pot pie by adding 1.5 cups of cooked green beans, one can of cream of chicken soup, 1 can  cream of celery soup-no water added to either, and I used the low fat version, cut up all the leftover chicken and veggies into 1 .5 inch pieces, stir well, be sure you add all the liquid from the leftover dish, these are your seasonings for the pot pie, pour into a pie shell, top with  another pie shell, seal crust, pinch to close,  cut slashes into top crust and bake at 350 for about 30-40 miutes or until top crust is brown.  Here is the important step, WAIT-maybe 15 minutes, keeping the pie covered lightly with foil, the juices will need to firm up, other wise you will have a runny but wonderful tasting pot pie meal.  Of course, I use Pillsburys roll off onto the pie pan already made and better than I ever could pie shells!

Here is the recipe if you don't want to click above (but you will love to hear Christy Jordan's beautiful Southern style of speaking):

Ingredients


1 medium onion 4 medium-size new potatoes (about 1 lb.) 2 cups baby carrots 1/2 cup chicken broth (may use 1/4 cup dry white wine  insteadof  1/4 of the broth total should be 1/2 cup liquid) 1 teaspoon minced garlic 1/2 teaspoon dried thyme 1 1/4 teaspoons salt, divided 1/2 teaspoon pepper, divided 1 teaspoon paprika 6 skinned, bone-in chicken thighs (or 3 boneless/skinless breasts cut in half)

Preparation

1. Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes/with skin into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots (I will use reg carrots cut up the next time). I added a green pepper here that I needed to use up-cut into 1 inch pieces.

2. Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.

3. Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over and press into chicken. Arrange chicken on top of vegetables.

4. Cover and cook on LOW 6 hours (or high for 3 hours) or until chicken is done and vegetables are tender.

Southern Living

OCTOBER 2009