Crock Pot Chicken Pot Pie Recipe

My Husband loves chicken pot pie. It is his go to comfort food whenever he wants a filling meal. I decided to make a fun crock pot recipe spin on his favorite comfort food.

This Crock Pot Chicken and Biscuit Pot Pie Recipe is rich in flavor, filling, and best of all super easy to make. You all know I love easy recipes that don’t take a ton of time in the kitchen.

Today’s recipe is all about great food, fast prep and having time to do the things you want to do!

Crock Pot Chicken and Biscuit Pot Pie Recipe

Ingredients
1 1/4 lbs boneless, skinless, chicken breast
2 tbsp butter/margarine
3 cups chopped potatoes
1 yellow onion, diced
3 cans evaporated milk, 12oz
1 chicken bouillon cube
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
1 package frozen peas and carrots, 10oz
3 tbsp cornstarch
12 biscuits, we used Grands refrigerator biscuits
1/2 cup grated parmesan cheese

Directions
1. Cube the chicken breast, season with salt and pepper
2. Place butter in a skillet, add in chicken and brown on both sides. Transfer chicken to crock pot
3. Add onions, potatoes, evaporated milk, chicken bouillon cube, dried thyme, salt and pepper stir to combine
4. Cook on low for 6 hours
5. Set cooker to high, whisk in cornstach and 3 tbsp water and stir. Add in frozen carrots and peas, recover and cook for 1 hour
6. Bake biscuits according to the directions on the package. Dish chicken mix into bowls and top with biscuits, sprinkle with parmesan cheese.

We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crock pot recipes

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

Contents

• Crock Pot Chicken and Biscuit Pot Pie Recipe
  • Ingredients
  • Instructions

Crock Pot Chicken and Biscuit Pot Pie Recipe

Print Rate

Author: Tammilee Tips

Ingredients

• 1 1/4 lbs boneless skinless, chicken breast
• 2 tbsp butter/margarine
• 3 cups chopped potatoes
• 1 yellow onion diced
• 3 cans evaporated milk 12oz
• 1 chicken bouillon cube
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1 package frozen peas and carrots 10oz
• 3 tbsp cornstarch
• 12 biscuits we used Grands refrigerator biscuits
• 1/2 cup grated parmesan cheese

Instructions

• Cube the chicken breast, season with salt and pepper
• Place butter in a skillet, add in chicken and brown on both sides. Transfer chicken to crock pot
• Add onions, potatoes, evaporated milk, chicken bouillon cube, dried thyme, salt and pepper stir to combine
• Cook on low for 6 hours
• Set cooker to high, whisk in cornstach and 3 tbsp water and stir. Add in frozen carrots and peas, recover and cook for 1 hour
• Bake biscuits according to the directions on the package. Dish chicken mix into bowls and top with biscuits, sprinkle with parmesan cheese.

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