Crock Pot Chicken Pot Pie
Easy crock pot chicken pot pie, the perfect recipe for busy nights!
Ingredients
- 1/3 cup butter
- 1/3 cup all purpose flour
- 1 large onion, peeled and chopped
- 1 1/2 cup water
- 5 tsp chicken base
- 2 tsp poultry seasoning
- 2 large, boneless chicken breasts, diced
- 3 1/2 cups frozen mixed vegetables
- 2 tbsp 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.
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.