Crock Pot Chicken Pot Pie (With Biscuits)

Name: Crock Pot Chicken Pot Pie (With Biscuits)
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 8 servings
Ingredients: 1/3 cup butter; 1/3 cup all-purpose flour; 1 large onion; 1 ½ cups water; 5 teaspoons chicken base; 2 teaspoons poultry seasoning; 2 large boneless chicken breasts; 3 ½ cups frozen mixed vegetables; 2 tablespoons chopped parsley; 1 can large biscuits

User Reviews

5.0

33 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 45 mins
Servings
8 servings
Calories
225 kcal
Course
Main Course, Dinner
Cuisine
American

Crock Pot Chicken Pot Pie (With Biscuits)

Gael Hudson

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Crock Pot Chicken Pot Pie - This slow cooker soup version of your favorite classic Chicken Pot Pie recipe is an easy set-and-forget dinner with a quick canned biscuit topping. It's so simple and satisfying!

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Ingredients

Servings

1/3 cup butter
1/3 cup all-purpose flour
1 large onion peeled and chopped
1 ½ cups water
5 teaspoons chicken base or 5 bouillon cubes
2 teaspoons poultry seasoning
2 large boneless chicken breasts diced
3 ½ cups frozen mixed vegetables (peas, carrots, corn and green beans)
2 tablespoons chopped parsley
1 can large biscuits (about 5 biscuits needed)

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Instructions

Set a large skillet over medium heat. Add the butter. Once melted, whisk in the flour until smooth. Whisk and cook the roux for 2-3 minutes, until golden.
Then stir in the onions. Cook the onions 2-3 minutes, until soft. Then whisk in the water, chicken base, and poultry seasoning. Simmer 2-3 minutes to form a gravy.
Set out a large 6+ quart slow cooker. Pour the gravy into the slow cooker. Add the diced chicken, mixed vegetables, and parsley. Stir well.
Cover the crock and set on HIGH for 3-4 hours or on LOW for 6-7 hours.
Close to dinner time, preheat the oven to 425 degrees (or the temperature listed on the can of biscuits.) Use kitchen shears to snip 5 biscuits into 8 pieces. Spread the pieces out on a baking sheet. Bake for 11-12 minutes, or until golden.
Once the biscuit pieces are puffy and golden, stir the chicken pot filling and sprinkle the biscuit topping over the filling. Serve warm.

Notes

Missing the pastry top? Skip the canned biscuits. Instead lay a refrigerated roll-out pie crust on a baking sheets. Use a pizza cutter to cut the pie crust into 1 inch diamonds. Then bake according to the package instructions. When ready to serve, sprinkle the pie crust pieces over the top of the filling.
Skip the canned biscuits. Instead lay a refrigerated roll-out pie crust on a baking sheets. Use a pizza cutter to cut the pie crust into 1 inch diamonds. Then bake according to the package instructions. When ready to serve, sprinkle the pie crust pieces over the top of the filling.

Nutrition Information

Show Details

Serving 1serving Calories 225kcal (11%) Carbohydrates 18g (6%) Protein 16g (32%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 57mg (19%) Sodium 504mg (21%) Potassium 417mg (12%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 4394IU (88%) Vitamin C 11mg (12%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 225 kcal

% Daily Value*

Serving	1serving
Calories	225kcal	11%
Carbohydrates	18g	6%
Protein	16g	32%
Fat	10g	15%
Saturated Fat	5g	25%
Cholesterol	57mg	19%
Sodium	504mg	21%
Potassium	417mg	9%
Fiber	4g	16%
Sugar	1g	2%
Vitamin A	4394IU	88%
Vitamin C	11mg	12%
Calcium	40mg	4%
Iron	2mg	11%