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Recipe compliments of www.ITISAKEEPER.com
Crock Pot Chicken Pot Pie
This Crock Pot Chicken Pot Pie is an easy twist on a comfort food classic. Made with juicy chicken, carrots, and celery, and topped with a buttery biscuit crust, this savory pie is both simple and delicious.
Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- 4 Russet potatoes, peeled and chopped into 1 inch pieces
- 1 cup diced carrots
- 1 cup diced celery
- 1 onion, chopped
- 2 cups low sodium chicken stock
- 1 can cream of chicken soup
- 2 teaspoons All Purpose Seasoning Blend, divided
- 1 cup frozen or fresh peas
- 2 cloves garlic , minced
- 1 tablespoon chopped fresh parsley
- 1 can refrigerated canned biscuits, I prefer Southern Style
Instructions
- Season both sides of the chicken breast with 1 teaspoon of All Purpose Seasoning Blend.
- Place the chicken, potatoes, carrots, celery and onion in the slow cooker.
- In a bowl, whisk together the chicken stock and cream of chicken soup; Pour into the slow cooker. Add the remaining teaspoon of All Purpose Seasoning.
- Cook on low for 4 hours or until chicken is cooked through.
- After 4 hours, add the peas, garlic and parsley. Cover and cook for 30 minutes.
- Meanwhile, prepare the biscuits according to the package directions. When the chicken is finished cooking, top with prepared biscuits and serve.