Crock Pot Chicken Pot Pie (With Biscuits)

Crock Pot Chicken Pot Pie (With Biscuits)

from aspicyperspective.com
225 min

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!

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))

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Cover the crock and set on HIGH for 3-4 hours or on LOW for 6-7 hours.

  5. 5

    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.

  6. 6

    Once the biscuit pieces are puffy and golden, stir the chicken pot filling and sprinkle the biscuit topping over the filling. Serve warm.