Beefy Slow Cooker Pot Pie Recipe 495

Steps:

• Heat oven to 375°F. Spray 1 1/2-quart round casserole with cooking spray.
• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in onion, pork and beans, tomato sauce and brown sugar. Pour into casserole; set aside.
• In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch circle or a circle the size of top of casserole. Place on beef mixture in casserole.
• Bake uncovered 20 to 25 minutes or until crust is light brown.

Steps:

• In a bowl, combine steak, 3 tablespoons flour, one teaspoon salt and pepper; toss to coat steak well. Place steak in a slow cooker. Add carrots, potatoes, onion and tomatoes; mix. Cover and cook on low setting for 8 hours. One hour before serving, remove steak mixture to a 2-1/2 quart casserole dish. Combine remaining flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir well. Pat out on a floured surface; roll out to cover casserole dish. Bake, covered, at 425 degrees for 20 to 25 minutes. Makes 6 to 8 servings.

Steps:

• Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.
• Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.
• Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.
• Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.

Steps:

• Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
• Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
• Continue cooking on Low until heated through, about 30 minutes more.