Chicken · Crock Pot

More Handpies?

Don’t toy with us woman, these are not new! You’ve already written a post, are you so lame you are already repeating?

Wellll, no, but like you, I get super busy throughout the week and don’t have time to create new shit every day! When I make a variation on something new that turns out super awesome, I like to share it.

I don’t know if you will recall this – or to be honest if it was a thought and not actually written down – but I tried the unfortunately-named crack-chicken recipe recently, and while my viking and I thought it was okay, it was too-cream cheesy for us.

So I decided to change things up. I created the recipe below, and then I decided to put the shredded chicken into hand-pies, using the ever-easy Pillsbury crusts that are always in my kitchen now.

It was perfection. I made several small ones and a large one, perfect for lunches or a nice dinner. So enjoy this awesome repeat!

img_20170520_193633227.jpg
As you can see, my oven does not cook things evenly, haha. 

 

Creamy Chicken Handpie

Ingredients

4 chicken breasts

1 block of cream cheese

2 packets of ranch mix

1/2 c cheese of your choice (all I had was cheddar, but it would work with anything.

Salt and pepper to taste

Chicken broth – just enough to cover the chicken halfway.

Instructions

Basically the first four hours are cake, you toss the chicken, broth, spices and cream cheese into the crock pot and let it cook.

After 4-6 hours, you shred the chicken, drain a good amount of the liquid off, but not all, and then let it cool. When the filling is cooled, cut out your pies and spoon in the chicken and cheese.

Bake at 450F for about 10 minutes, depending on crust thickness. I roll out my dough to make them go farther, so if you don’t you might want to bake them a touch more.

Enjoy! They are great!

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