Slow Cooker Biscuit Chicken Pot Pie Recipes

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SLOW COOKER CHICKEN POT PIE



Slow Cooker Chicken Pot Pie image

This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.

Provided by Beverly Buonaugurio

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 13

2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups chopped carrots
1 ½ cups chopped celery
1 yellow onion, chopped
1 cup chicken stock
¼ cup chopped fresh parsley
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds skinless, boneless chicken breasts
1 ½ cups frozen peas
1 ½ cups frozen corn

Steps:

  • Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
  • Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
  • Continue cooking on Low until heated through, about 30 minutes more.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.2 g, Cholesterol 130.8 mg, Fat 14.6 g, Fiber 7.4 g, Protein 54.5 g, SaturatedFat 3.9 g, Sodium 2106.2 mg, Sugar 11.7 g

CHICKEN POT PIE IN THE SLOW COOKER



Chicken Pot Pie in the Slow Cooker image

Serve this slow cooker chicken pot pie, and either crumble a biscuit over the bowl, or just toss one in. You do you. Use the "Kentucky Biscuits" recipe on this site.

Provided by duckman

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 2h5m

Yield 4

Number Of Ingredients 21

3 tablespoons unsalted butter
3 cloves garlic, minced
½ cup gluten-free all purpose baking flour
4 cups chicken stock
2 cubes chicken bouillon
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch paprika
kosher salt and freshly ground black pepper to taste
nonstick cooking spray
1 pound boneless, skinless chicken thighs
kosher salt and freshly ground black pepper to taste
1 pound red potatoes, diced
1 cup diced onion
2 medium carrots, peeled and diced
2 stalks celery, diced
2 leaf (blank)s bay leaves
1 cup frozen corn
1 cup frozen peas
2 tablespoons chopped fresh parsley

Steps:

  • Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.
  • Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.
  • Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.
  • Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.
  • Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.

Nutrition Facts : Calories 418.9 calories, Carbohydrate 37.9 g, Cholesterol 99.3 mg, Fat 18.7 g, Fiber 6.7 g, Protein 27 g, SaturatedFat 7.9 g, Sodium 1890.1 mg, Sugar 8.8 g

SLOW COOKER UPSIDE-DOWN CHICKEN POT PIE



Slow Cooker Upside-Down Chicken Pot Pie image

Got this in an email from Bisquick and it sounded so yummy, I had to share! Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits.

Provided by Karen..

Categories     Savory Pies

Time 10h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/4 lbs boneless skinless chicken thighs
1 tablespoon dried onion flakes
1 dried bay leaf
1/4 teaspoon pepper
1 (18 ounce) jar chicken gravy
2 medium celery ribs, cut into 1/2-inch slices
2 1/4 cups original Bisquick baking mix
2/3 cup milk
1 (1 lb) bag 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 374.2, Fat 13.9, SaturatedFat 3.8, Cholesterol 63.9, Sodium 925.7, Carbohydrate 43.8, Fiber 6.8, Sugar 4.9, Protein 21.6

SLOW-COOKER ALFREDO CHICKEN BISCUIT POT PIE



Slow-Cooker Alfredo Chicken Biscuit Pot Pie image

With a creamy, comforting base and fresh toppings, this flavorful slow-cooker dinner is a little bit pot pie and a little bit chicken Florentine. Pillsbury™ refrigerated biscuits make this weeknight meal even easier.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 8

Number Of Ingredients 13

3 cups shredded cooked chicken
4 green onions, thinly sliced
1 jar (15 oz) Alfredo pasta sauce
5 cloves garlic, finely chopped
1 tablespoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
4 tablespoons butter, melted
1 tablespoon Italian seasoning
3/4 teaspoon garlic powder
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
2 cups chopped fresh baby spinach leaves
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup diced plum (Roma) tomato

Steps:

  • Spray 5- to 6-quart oval slow cooker with cooking spray. In slow cooker, mix Chicken ingredients, tossing to coat. Spread mixture evenly in bottom of slow cooker.
  • In medium bowl, mix melted butter, 1 tablespoon Italian seasoning and the garlic powder. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; stir into mixture in bowl. Place in even layer over chicken mixture in slow cooker.
  • Cover top of insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on High heat setting 2 to 3 hours. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
  • Top mixture with chopped spinach, then sprinkle mozzarella cheese over top. Return lid to slow cooker; cook 5 to 10 minutes longer or until cheese melts.
  • Sprinkle with tomato. Serve warm.

Nutrition Facts : Calories 540, Carbohydrate 32 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 5 g, TransFat 1 1/2 g

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