I am a huge fan of home made chicken pot pie. It’s one of my favorite dishes. However, there are days when I am just not in the mood for chicken pot pie. On days like those, I like to enjoy a fun twist on it. We like to have my easy home made chicken biscuit pie. This recipe will seem very similar to my chicken pot pie recipe and that is because I use the same base for it.
One of my favorite meals that my husband makes me is Chicken and Dumplings. However, there are days when he just doesn’t have time to be in the kitchen cooking. I wanted to take his recipe and find a way to bring it to the crock pot so that we could fix it and forget it. This has been great for sick days or days when we just need a comfort food. I have to tell you, I am now in love with this crock pot chicken and dumplings recipe!
Crock Pot Chicken and Dumplings
Lately I have been working hard to introduce the kids to new food without breaking the budget. I knew that they would never welcome the typical egg roll so I set out on a mission to make an egg roll my kids would eat and enjoy. After the BBQ Tacos I made I knew the kids were open to bbq with cole slaw. That is where this Egg Roll Recipe was born. I hope that you are able to enjoy it and maybe even let the kids help you cook it.
What you will need
- Cole Slaw – I bought this bag at Wal Mart and there was enough left over for other meals. I recommend having at least 2 cups of cole slaw on hand.
- Egg Roll Wraps – I bought these at my Wal Mart. Not all Wal Marts carry them but many grocery stores do.
- Pulled BBQ chicken – You can substitute pork or beef if you would prefer. I made mine in the crock pot. I will share a pointer for you on that in a moment.
- Water – 2 cups
- Prepare the BBQ chicken – Place 4 chicken breasts in your crock pot. Cover with BBQ sauce. I used about half a bottle. Let cook on high for 4 hours or low for 8. Shred it half an hour before you will be making egg rolls to get the bbq over all of the parts equally.
- Lay out ingredients. – Like the image above it is important to lay out all the ingredients you will need in advance. Make sure your water is in a bowl and ready to use.
- Pre-heat Oven to 425 degrees. – Also, use a spray to grease your pans. I used a canola oil based one.
- Lay out Egg roll wrap and then layer on meat. – While I did this at an angle it could just as easily work be going along one side a few inches from the edge.
- Add cole slaw – Don’t be too generous. Make sure your egg roll will be able to wrap closed as it is thin and can break.
- Wrap up your egg roll – Each time you fold a layer put a small amount of water on it to help it stick. For ours we folded the bottom corner first, then rolled the egg roll, and pulled the top part down.
- Bake at 425 until golden. – Each oven will be different. Watch for the golden color of the egg roll to know when it is done.
You can flash freeze them before cooking and then move them to a bag or freezer container until you are ready to cook them.