Crock Pot Chicken Pot Pie (With Biscuits)
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
8 servings
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Calories
225 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crock Pot Chicken Pot Pie (With Biscuits)
Description
The recipe begins by making a roux with butter and flour, then cooking onions in it before whisking in water, chicken base, and poultry seasoning to create a gravy base. This gravy, along with diced chicken, mixed frozen vegetables, and chopped parsley, is cooked slowly in a crock pot until tender and flavorful.
Near serving time, canned biscuits are snipped into pieces and baked until golden and puffy, forming a biscuit topping. These pieces are then sprinkled over the slow cooker filling to add a crisp and soft contrast to the creamy chicken and vegetable mixture beneath.
This dish pairs well as a comforting main course during cooler days, requiring minimal hands-on time due to the slow cooker method. The biscuit topping can be replaced with baked pie crust diamonds if preferred, offering a flaky crust alternative.
Variations include substituting the biscuit topping with a refrigerated roll-out pie crust cut into diamonds and baked separately. This allows flexibility in the type of topping based on personal preference or ingredient availability.
Ingredients
- 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 chicken breast diced, boneless
- 3 ½ cups mixed vegetables peas, carrots, corn and green beans, frozen
- 2 tablespoons parsley chopped
- 1 can Biscuit about 5 biscuits needed, large
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
- The canned biscuits can be replaced with refrigerated pie crust cut into 1-inch diamonds and baked separately for an alternative topping.
- When using a pie crust topping, sprinkle the baked pieces over the slow cooker filling just before serving for a flaky contrast.
- The slow cooker allows for a hands-off cooking approach, letting the chicken and vegetables tenderize while the gravy thickens.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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