Crock Pot Chicken Pot Pie with Biscuits – This slow cooking soup version of your favorite classic Chicken pot recipe is an easy dinner with quickly preserved biscuit pintante. It’s so simple and satisfying!
Easy Chicken Pot Pie Dinner
Doesn’t life just seem even more mobile than usual nowadays? Schedules are packed, deadlines are due, and it seems like any extra minute is spent planning the next task or assignment.
Wow!
When you can’t slow down, it’s definitely time to get out of the slow cooker. Recipes for pots with pots are the best, especially when you know you’re getting into a long day and want to enjoy a home-cooked dinner without much effort.
I often find that I have a calmer time, and honestly, more energy, at the beginning of the day. Having been working and taking care of the homes all day, I feel pretty drained from the time when evening returns. To avoid the inevitable “what do we have tonight?” fear, I first turn to my reliable slow cooker in the morning to arrange myself for dinner success.
This Crock Pot Chicken Pot Pie with Biscuit Topping recipe is perfect for those who like a “put in and forget” recipe. It tastes as if you’ve been working for hours over the oven, but it really only takes a few minutes to put together … And then the slow cooker does all the hard work!
Easy Recipe of Kokpoto
Coca pot pie is one of those classic dishes that feels like a warm hug. It has a flaky crust golden, soft and also slightly crusty. In the pot is rich and creamy, with tender chicken and vegetables. You want a little bit of everything in every bite, and keep eating until the bowl is clean!
The delicious chicken pie pie filling is easily prepared in the morning and poured into the slow cooker. Then when it’s almost time for dinner, quickly bake the preserved biscuit head to place over the filling. Finished!
Our Slow Cooker Soup with Chicken Pot has all the best features of your favorite classic chicken pot and chicken and pasta dishes. Like a terrible cross between a chicken pot pie casserole and a chicken pot pie soup. It’s a very comforting meal that the whole family will love!
What Ingredients You Need
This Crock Pot Chicken Pot Pie recipe uses frozen vegetables and canned cookies for a ridiculously easy dish. Almost all ingredients are regular stock!
Here’s everything you need to make the best cooking cake pot with biscuit garnish:
- Butter
- All-purpose Flour
- Cepo
- Water
- Chicken Base – or broth cubes
- Chicken Spice
- Chest breasts
- Frozen Mixed Vegetables
- Chopped Parsley
- Container of Great Biscuits
Of course, if you feel like it, you can bake cookies from scratch. Try creating our Fluffy South Chair Biscuits while you let the jar pot do its magic, and just cover each bowl with a biscuit when you’re ready to serve.
How to Make a Chicken Pot with a Biscuit Top
Start this dish in the morning or in the afternoon with just a few easy steps, and you’ll be eating the most delicious Chicken Pie during dinner!
Here’s how to make a homemade Crockpot Chicken Pot Pie with a Biscuit Top:
- First set a large pot on medium heat, and add the butter. After the butter has melted, add the flour until smooth make red. Continue to shake and cook the dirt for a few minutes until it is golden.
- Then add the onions and cook until tender. Pour in the water, chicken base and spice of chickens. Keep beating and boiling to form a sauce.
- Insert a large slow cooker of more than 6 kv. Carefully pour the sauce into the slow cooker. Add the chopped chicken, frozen mixed vegetables and chopped parsley, and mix well.
- Cover the pot and set off HIGH for 3-4 hours or more LOW for 6-7 hours.
- About 30 minutes to dinner, make the cookie. Preheat the oven to 425 degrees (or the temperature listed on the cookie tray.) Use kitchen scissors to cut 5 biscuits 8 pieces each. Spread the pieces on a baking sheet lined with parchment paper. Bake the biscuits for a few minutes until golden brown.
- Sometimes the cookie pieces are swollen and golden, mix the chicken pot pie filling in the pot and place the biscuit evenly over the filling.
- Lay the slow cook chicken cake into bowls, including a few pieces of the biscuit in each serving. Sprinkle a little more freshly chopped parsley and serve hot.
If you know you’re going to stay, keep parts of the cookie pieces aside and keep them separate from the filling. Both the filling of chicken pots and biscuits will keep well for up to 3 days in the refrigerator.
Get the Complete Recipe of Chicken Chicken (with Biscuit Soup) Below. Enjoy!
Frequently Asked Questions
How long does this recipe last in the fridge?
Keep parts of the cookie pieces aside and keep separate from the filling. And the filling of chicken pots and biscuits will keep well for up to 3 days in the refrigerator, if stored in an airtight container.
Can I make it more creamy with heavy cream?
Yes, you can add heavy cream … I would start with about 1/2 cup.
How Can I Make a Crock Pot Chicken Pot Pie with a Baked Crust?
Is the pastry missing? You can skip the preserved biscuits if you want. Instead lay a refrigerated rolled out crust on a baking sheet. Use a pizza knife 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 on top of the chicken filling.
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Crock Pot Chicken Pot Pie (With Biscuits)
Crock Pot Chicken Pot Cake – This slow-cooked soup version of your favorite classic Chicken Pot recipe is an easy dinner with a quick preservation cookie. It’s so simple and satisfying!
Portions: 8 portions
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 great cepo peeled and chopped
- 1 ½ cups water
- 5 teaspoons chicken base or 5 broth cubes
- 2 teaspoons chicken seasoning
- 2 great boneless chicken breasts hacked
- 3 cups frozen mixed vegetables (peas, carrots, corn and green beans)
- 2 spoons chopped parsley
- 1 can big cookies (needs about 5 cookies)
Put a large pot on medium heat. Add the butter. Melted, add the flour until smooth. Whisk and cook the dirt for 2-3 minutes, until golden.
Then add the onions. Cook the onions for 2-3 minutes, until soft. Then pour in the water, chicken base and chicken spice. Boil 2-3 minutes to form a sauce.
Insert a large slow cooker of more than 6 kv. Pour the sauce into the slow cooker. Add the chopped chicken, mixed vegetables and parsley. Move well.
Cover the jar and place on HIGH for 3-4 hours or on LOW for 6-7 hours.
Close to dinner, preheat the oven to 425 degrees (or the temperature listed on the can of biscuits.) Use kitchen scissors to cut 5 biscuits into 8 pieces. Spread the pieces on a baking sheet. Bake for 11-12 minutes, or until golden.
After the biscuit pieces are puffy and golden, move the chicken pot filling and sprinkle the biscuit head over the filling. Serve hot.
Is the pastry missing? Skip the preserved biscuits. Instead lay a refrigerated rolled out crust on baking sheets. Use a pizza knife to cut the cake into 1 inch of diamonds. Then bake according to the package instructions. When ready to serve, sprinkle the pie crust pieces over the top of the filling.
Served: 1served, Calories: 225kcal, Carbohydrates: 18g, Protein: 16g, Fat: 10g, Saturated fat: 5g, Cholesterol: 57mg, Sodium: 504mg, Potassium: 417mg, Fiber: 4g, Sugar: 1g, Vitamin A: 4394IU, Vitamin C: 11mg, Calcium: 40mg, Iron: 2mg
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