Crockpot Chicken Pot Pie

Are you looking for some easy comfort food to keep you warm and toasty during this arctic cold snap? Who isn’t? This crockpot chicken pot pie definitely fits the bill!

This recipe is slightly adapted from a recipe in one of my all-time favorite crockpot cookbooks – Gooseberry Patch’s “Slow Cooking All Year ‘Round”.



Start with 3 boneless, skinless chicken breasts, or 5 boneless, skinless chicken thighs. (I went with the thighs. Chicken breast can get a bit dry in the crockpot… though there is so much liquid in this dish that won’t likely be a problem.) Chop the chicken into bite-sized pieces, and toss it in your crockpot. Add in 2-3 cups of frozen mixed vegetables, 32 ounces chicken broth, 2 cans cream of chicken soup, 2 cups milk, 1 teaspoon salt, and 1-1/2 teaspoon black pepper.

You can do what I meant to do and whisk the cream of chicken soup and the milk together before you add them. Or you can do what I actually did, and take the lid off your crockpot after about 2 hours of cooking to give it a good stir to make sure the cream of chicken soup has mixed evenly. Ah well. Either way, your choice.

Cook on low for 6-7 hours, until the chicken is tender and the liquid is hot and bubbly. Bake up a batch of flaky refrigerated biscuits, and you’re ready to go! I put half my biscuit in the bottom, and the other half on top. Delicious!




Seriously? Prep time for this super-easy comfort food was less than 15 minutes. How can you go wrong?

Enjoy, and stay warm!!

(And check out “Slow Cooking All Year ‘Round” for even more quick-prep crockpot recipes!)

Ingredients:

• 3 boneless, skinless chicken breasts (or 5 boneless, skinless chicken thighs), cubed
• 2-3 cups frozen mixed vegetables
• 32 ounces chicken broth
• 2 10-3/4 ounce cans cream of chicken soup
• 2 cups milk
• 1 teaspoon salt
• 1-1/2 teaspoon black pepper
• 1-2 cans refrigerated biscuits

Instructions:

1. Whisk the cream of chicken soup and the milk together in a small bowl.
2. Add all the ingredients (except biscuits) to a crockpot, mix well.
3. Cook on low for 6-7 hours, until the chicken is tender and the liquid is hot and bubbly.
4. 20 minutes before serving, bake biscuits according to package directions.