5.0 from 33 votes
Crock Pot Chicken Pot Pie (With Biscuits)
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!
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
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 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)
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.
Cup of Yum
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
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
% 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.