This weekend proved to be quite a contrast to the last, and the gorgeous weather definitely put a spring in my step. Despite the 60-degree weather, though, I couldn’t resist pulling out the crock pot for a new dinner recipe.
Before taking Hurley out on a second walk (it’s my attempt to counter the effects of him being cooped up last week thanks to the 13 inches of snow), I started a skinny slow cooker chicken pot pie recipe. It’s one of my favorite perks of crock pot recipes — quick prep and then it just sits there for a couple hours. I actually used some of that time to make healthy banana bread baked oatmeal.
It didn’t take long to mix everything together for the baked oatmeal either (and there was next to no mess since it doesn’t require any flour or sugar!). I did end up adding in the 1/4 cup of maple syrup that the directions suggested as well as a sprinkle of brown sugar. While I love oats, I also wanted some sweet to it as well.
I thought the consistency would be similar to a banana bread, and in some ways it is. It almost reminds me moreso of those Quaker oatmeal bars, which I think will make for a perfect mid-morning snack this week. And I’m definitely glad I added in the maple syrup.
As the oatmeal bake was cooling, I put the frozen vegetables in the crock pot to finish up the pot pie recipe. Already I felt like this was much more successful than my actual chicken pot pie from a couple years ago — and not just because the portion size was more manageable. Having shredded chicken somehow made it better, and I was relieve to find that using almond milk instead of skim didn’t impact it at all (turns out almond milk doesn’t work well with pudding mixes…).
The timing was also nice since I pulled the banana oatmeal bake out of the oven just a few minutes before it was time to put in the biscuits. It’s probably better to have biscuits as opposed to a crust…except I bought two rolls so I can have fresh biscuits later in the week for leftovers. I can’t help that it’s my favorite part!
I may have to experiment with different seasonings and maybe crumbling the biscuit on top, but on the whole I loved it. The veggies were crisp and it had a thick consistency that reminded me of chicken and dumplings, obviously minus the dumplings. This crock pot dish was absolutely the way to go this evening. Perfect for a winter day, even when that day feels like spring. Not that this girl is complaining…