Crock Pot Mac and Chicken Pot Pie

In the Pacific Northwest, where the ocean meets lush forests and mountain peaks kiss the sky, we know a thing or two about comfort. As the rain patters against the windowpanes and the fog rolls over the emerald expanse, there's nothing quite like the solace of comfort food. And what could be better than combining two of the most beloved comfort foods into one? Enter the Crock Pot Mac and Chicken Pot Pie, a symphony of hearty goodness that brings together the indulgent creaminess of mac and cheese with the savory richness of a classic chicken pot pie.Imagine diving into a dish where every spoonful brings you the nostalgic taste of home-style macaroni and cheese, paired with tender chunks of chicken and vegetables, all topped with a fluffy biscuit crust. It's a double dose of comfort that seems to wrap its arms around you, a perfect remedy for the PNW chill.

Serves: 4-6

Total Cook Time: Approximately 4 to 5 hours

Calories: It tastes better if we don't know! 😄

Ingredients:

1 to 1.5 large boneless, skinless chicken breasts

2/3 lb (about 10.6 ounces) elbow macaroni

2 to 3 cups shredded sharp cheddar cheese

1/2 to 3/4 cup grated Parmesan cheese

2 cups whole milk

1 smaller can (about 9 oz) evaporated milk

1/4 to 1/3 cup unsalted butter, melted

3/4 tsp mustard powder

1/4 tsp paprika

1/4 tsp garlic powder

2/3 cup frozen or fresh mixed vegetables (carrots, peas, corn, and green beans)

1 can (about 10.5 oz) cream of chicken soup (you can use the whole can as it's harder to divide)

1/4 to 1/3 cup chicken broth

3/4 tsp dried thyme

3/4 tsp dried parsley

Salt and pepper to taste

2/3 cup biscuit mix

1/2 cup milk (for dumplings)

Instructions:

Place the chicken breast(s) at the bottom of the crock pot. Season with salt, pepper, thyme, and parsley.

Directly over the chicken, add the uncooked macaroni, shredded cheddar, Parmesan cheese, whole milk, evaporated milk, melted butter, mustard powder, paprika, and garlic powder. Season with salt and pepper to taste. Gently stir to combine.

Cook on low for 3-4 hours or on high for 1.5-2 hours until the chicken is fully cooked and the pasta is tender.

Carefully remove the chicken breast(s), shred them, and then stir the shredded chicken back into the crock pot with the macaroni.

Stir in the mixed vegetables, cream of chicken soup, and chicken broth until well combined.

In a separate small bowl, mix the biscuit mix with 1/2 cup of milk to form a dough. Spoon dollops of the dough on top of the macaroni and chicken mixture in the crock pot.

Cook on high for an additional 1 hour, or until the dumplings are cooked through.

Let the dish sit for 10 minutes after cooking to thicken, then serve warm.

Have your own spin on this recipe? Email me at [email protected] with your tips and tricks. I'm always on the lookout for new twists to try, and with your permission, I might even feature your suggestions in an updated post — giving credit where it's deliciously due, of course!