It appears that spring is not quite ready to make an appearance, so this comforting meal is perfect for these cooler days. I recently found this recipe and only wish I had found it sooner. If you are a fan of chicken pot pie, then this is the dish for you. This filling can quickly be put together and placed in the crockpot in the morning, and dinner should be ready by the end of the day. This recipe calls for canned biscuits, but I thought it would be really nice to try baking up some packaged puff pastry, cut into squares, and there you have your top crust. This was made where I work, and everyone loved it. The first time I made this, the gravy was somewhat thin, so I thickened the gravy with a slurry of flour and half milk/half water, which gave the gravy an extra richness. The second time I made this, it was not necessary to do so. You may also add some heavy whipping cream for a creamier gravy. See recipe below for directions.
The original recipe can be found at https://pipandebby.com/pip-ebby/the-best-slow-cooker-chicken-pot-pie/ I made a few changes, which I'll spell out in the recipe below.
Print
4 boneless, skinless chicken breasts, cut into cubes
yellow or sweet onion (Vidalia onion), chopped (The original recipe calls for a whole onion, but I only had half an onion, plus, I normally cut back on the amount of onion called for in most recipes.)
1 1/2 cups chopped carrots
1 1/2 cups sliced celery
1/4 cup flat leaf parsley (I used 1 tbsp dried parsley)
1 tsp paprika
1 tsp dried oregano
1 tsp salt (I used 1/2 tsp)
1 tsp black pepper (I found this to be too peppery, and I love pepper, so I cut down to 1/2 tsp the 2nd time I made this.)
8 ounces low sodium chicken broth
2 (10.5-ounce) cans cream of chicken soup
1 1/2 cups frozen peas (Canned peas can be used if that is all you have on hand.)
1 1/2 cups frozen corn (I did not add the corn.)
16.3 ounce can of refrigerated biscuits (As noted in the notes above, you can bake up some puffed pastry, but the biscuits are good, too.)
OPTIONAL:
For a creamy version, you may add 1/2 to 1 cup of heavy whipping cream
1. Place the cut chicken breasts and sprinkle with the parsley, paprika, oregano, salt and pepper in the liner of the crockpot. in the liner of a crockpot. Add onion, carrots, and celery. In a large bowl or saucepan, combine the chicken broth and cream of chicken soup and pour over the chicken. Give it a stir and cover. Set crockpot to LOW and cook for 8 hours on low or 4 hours on high.
2. Thirty minutes before the end of cooking time, add the peas and corn, mix well. If you want to make a creamy version of this, this is the time to add it. Cook, covered, for another 30 minutes. (I have not added the whipping cream when I've made this.)
3. Bake the biscuits or puffed pastry and serve over the pot pie filling.
The original recipe can be found at https://pipandebby.com/pip-ebby/the-best-slow-cooker-chicken-pot-pie/ I made a few changes, which I'll spell out in the recipe below.
4 boneless, skinless chicken breasts, cut into cubes
yellow or sweet onion (Vidalia onion), chopped (The original recipe calls for a whole onion, but I only had half an onion, plus, I normally cut back on the amount of onion called for in most recipes.)
1 1/2 cups chopped carrots
1 1/2 cups sliced celery
1/4 cup flat leaf parsley (I used 1 tbsp dried parsley)
1 tsp paprika
1 tsp dried oregano
1 tsp salt (I used 1/2 tsp)
1 tsp black pepper (I found this to be too peppery, and I love pepper, so I cut down to 1/2 tsp the 2nd time I made this.)
8 ounces low sodium chicken broth
2 (10.5-ounce) cans cream of chicken soup
1 1/2 cups frozen peas (Canned peas can be used if that is all you have on hand.)
1 1/2 cups frozen corn (I did not add the corn.)
16.3 ounce can of refrigerated biscuits (As noted in the notes above, you can bake up some puffed pastry, but the biscuits are good, too.)
OPTIONAL:
For a creamy version, you may add 1/2 to 1 cup of heavy whipping cream
1. Place the cut chicken breasts and sprinkle with the parsley, paprika, oregano, salt and pepper in the liner of the crockpot. in the liner of a crockpot. Add onion, carrots, and celery. In a large bowl or saucepan, combine the chicken broth and cream of chicken soup and pour over the chicken. Give it a stir and cover. Set crockpot to LOW and cook for 8 hours on low or 4 hours on high.
2. Thirty minutes before the end of cooking time, add the peas and corn, mix well. If you want to make a creamy version of this, this is the time to add it. Cook, covered, for another 30 minutes. (I have not added the whipping cream when I've made this.)
3. Bake the biscuits or puffed pastry and serve over the pot pie filling.
