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Crockpot Chicken Pot Pie with Homemade Biscuits The perfect comfort food for a busy weeknight! Ingredients For the Crockpot Chicken Pot Pie: 2 boneless, skinless chicken breasts (about 1 lb) 1 tbsp chicken bouillon 1 tsp poultry seasoning (your favorite) 1 tsp buttery garlic and herb seasoning 1 tsp salt, or to taste 2 large carrots, peeled and sliced 4 potatoes, peeled and cubed ½ onion, diced 1 cup frozen peas 2 (10.5 oz) cans cream of chicken soup ½ cup chicken bone broth (add more for a thinner sauce) For the Homemade Biscuits: 2 cups all-purpose flour 1 tbsp baking powder 1 tbsp granulated sugar 1 tsp salt 6 tbsp butter ¾ cup whole milk Instructions Crockpot Chicken Pot Pie 1. Add your chicken breasts, sliced carrots, cubed potatoes, diced onion, and frozen peas to your crockpot. 2. Season with chicken bouillon, poultry seasoning, buttery garlic and herb seasoning, and salt. 3. Add both cans of cream of chicken soup and ½ cup chicken broth. Stir everything together until the chicken and vegetables are coated in the creamy mixture. 4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is fully cooked and the vegetables are fork-tender. 5. Once cooked, shred your chicken directly in the crockpot using two forks and stir everything together. Add additional chicken broth if you prefer a thinner sauce. Homemade Biscuits (I use the recipe from Sugar Spun Run)  1. Preheat your oven to 425°F. 2. In a large bowl, whisk together flour, baking powder, sugar, and salt. 3. Cut the cold butter into the dry ingredients until the mixture resembles crumbs. 4. Stir in the whole milk until a dough forms, being careful not to overmix. 5. Transfer the dough to a lightly floured surface, gently fold it a few times, and pat it down to about 1 inch thick. 6. Cut out your biscuits and place them on a parchment-lined baking sheet. 7. Bake for 12–15 minutes, or until golden brown. Brush with melted butter if desired. #EasyRecipes #crockpot #slowcooker #DinnerIdeas #easydinner
Crockpot Chicken Pot Pie with Homemade Biscuits The perfect comfort food for a busy weeknight! Ingredients For the Crockpot Chicken Pot Pie: 2 boneless, skinless chicken breasts (about 1 lb) 1 tbsp chicken bouillon 1 tsp poultry seasoning (your favorite) 1 tsp buttery garlic and herb seasoning 1 tsp salt, or to taste 2 large carrots, peeled and sliced 4 potatoes, peeled and cubed ½ onion, diced 1 cup frozen peas 2 (10.5 oz) cans cream of chicken soup ½ cup chicken bone broth (add more for a thinner sauce) For the Homemade Biscuits: 2 cups all-purpose flour 1 tbsp baking powder 1 tbsp granulated sugar 1 tsp salt 6 tbsp butter ¾ cup whole milk Instructions Crockpot Chicken Pot Pie 1. Add your chicken breasts, sliced carrots, cubed potatoes, diced onion, and frozen peas to your crockpot. 2. Season with chicken bouillon, poultry seasoning, buttery garlic and herb seasoning, and salt. 3. Add both cans of cream of chicken soup and ½ cup chicken broth. Stir everything together until the chicken and vegetables are coated in the creamy mixture. 4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is fully cooked and the vegetables are fork-tender. 5. Once cooked, shred your chicken directly in the crockpot using two forks and stir everything together. Add additional chicken broth if you prefer a thinner sauce. Homemade Biscuits (I use the recipe from Sugar Spun Run) 1. Preheat your oven to 425°F. 2. In a large bowl, whisk together flour, baking powder, sugar, and salt. 3. Cut the cold butter into the dry ingredients until the mixture resembles crumbs. 4. Stir in the whole milk until a dough forms, being careful not to overmix. 5. Transfer the dough to a lightly floured surface, gently fold it a few times, and pat it down to about 1 inch thick. 6. Cut out your biscuits and place them on a parchment-lined baking sheet. 7. Bake for 12–15 minutes, or until golden brown. Brush with melted butter if desired. #EasyRecipes #crockpot #slowcooker #DinnerIdeas #easydinner

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