SLOW COOKER CHICKEN POT PIE RECIPES

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BEST SLOW COOKER CHICKEN POT PIE - HOW TO MAKE ... - DELISH



Best Slow Cooker Chicken Pot Pie - How to Make ... - Delish image

Come home to the most comforting dinner with Slow Cooker Chicken Pot Pie.

Provided by Candace Braun Davison

Categories     feed a crowd    main dish

Total Time 4 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 11

2 c.

carrots, peeled and chopped

1

 medium yellow onion, chopped

1

bag frozen peas

1

bag frozen corn (or 1 can corn, drained)

2 lb.

boneless skinless chicken breasts

3

(10-oz.) cans condensed cream of chicken soup

3 c.

water

kosher salt

Freshly ground black pepper

1 tsp.

garlic powder

1

tube refrigerated biscuit dough (such as Pillsbury Grands Buttermilk biscuits)

Steps:

  • Pour carrots, onion, peas and corn into the slow cooker. Chop chicken breasts into bite-sized pieces and add to the slow cooker, along with soup and water. Season with salt, pepper and garlic powder and stir. Cover with lid and cook on high for 4 to 5 hours (or on low for 6 to 8). Once time is almost up, preheat oven to 350°. Turn off slow cooker and place all of the biscuit dough pieces side by side on top of the chicken mixture. Remove the ceramic, inner part of the slow cooker (the bowl) and place it in the oven for 12 to 15 minutes, or until the tops of the biscuits are golden. Ladle chicken pot pie into bowls and serve.

SLOW-COOKER UPSIDE-DOWN CHICKEN POT PIE RECIPE ...



Slow-Cooker Upside-Down Chicken Pot Pie Recipe ... image

No, you don't have to turn your slow cooker upside down to enjoy this savory pot pie. Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits. Bottoms up!

Provided by Betty Crocker Kitchens

Total Time 125 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 9

1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1 bag (12 oz) frozen mixed vegetables

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
  • Cover and cook on Low heat setting 8 to 10 hours.
  • About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
  • Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
  • For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 335 , CarbohydrateContent 29 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 21 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 940 mg

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