Crockpot Chicken Pot Pie

I think it’s time to bring out all the fall crockpot recipes. I can’t think of anyone who doesn’t love a warming delicious pot pie. The yummy breaded outside and diving into the gooey middle full of ingredients that are so filling. Gather up all your ingredients, throw them in and sit back and let your crockpot do the cooking for you. I love using my crockpot when I have a day full of things planned. I know that I can run all my errands and will still come home to a delicious home cooked meal. If y’all don’t have a crockpot, I suggest you get one, asap.

Check out the recipe below!

INGREDIENTS

• 3 chicken breasts
• 8 oz Chicken stock
• 2 cans Cream of chicken soup
• 1 cup Celery, chopped
• 1 cup Carrots, chopped
• 1 cup Onion, chopped
• 1 cup Corn, frozen
• 1 cup Peas, frozen
• 1 tsp Pepper
• 1 tsp Salt
• 1 tsp Oregano
• 1/4 cup Parsley leaves
• 1 can of biscuits (Pillsbury home style are the family’s favorite)

DIRECTIONS

1. Put the chicken breast in the slow cooker
2. Add onion, celery, carrots, and seasoning
3. Pour chicken stock and cream of chicken soup on top and stir
4. Cook on low heat for 8 hours or on high heat for 4 hours
5. With about 30-40 minutes left in cook time, remove chicken and shred with two forks. Then return to crockpot
6. Add corn and peas, mixing well
7. Allow to cook for the remaining time
8. Bake biscuits in the oven per package instructions (usually 350 degrees for 15 minutes)
9. Serve one biscuit on the top of each serving

SERVINGS 8

There you have it! I love pot pie for the sole reason that I can cram different veggies into it and everyone (ahem) the kids will eat it without complaining. If you love the crockpot as much as me, keep checking back for more crockpot recipes!