Crock Pot Chicken and Biscuit Pot Pie Recipe
How to make an easy Crockpot Chicken and Biscuit Pot Pie.
Servings 6
Calories 651kcal
Equipment
- Slow cooker
Ingredients
- 1 ¼ lbs Chicken Breast skinless, boneless
- 2 Tablespoon Butter
- 3 cups potatoes chopped
- 1 yellow onion diced
- 36 oz Evaporated Milk 3 cans
- 1 Chicken Bouillon Cubes
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 10 oz frozen peas and carrots
- 3 Tablespoon Cornstarch
- 12 Biscuits we used Grands refrigerator biscuits
- ½ cup Parmesan Cheese grated
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 crockpot to high, whisk in cornstach and 3 tablespoon 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.
Nutrition
Calories: 651kcal | Carbohydrates: 55g | Protein: 40g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 126mg | Sodium: 1551mg | Potassium: 1112mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5106IU | Vitamin C: 11mg | Calcium: 594mg | Iron: 3mg