I’ve been obsessed with using the crockpot lately and love sharing my recipes with you guys to try! If you read my New Year’s post, I pointed out that I wanted to start cooking more in 2017. I lean towards the crockpot because it’s forgiving and fairly hard to burn anything lol!!
I was in the mood for some chicken pot pie the other day and I wanted to make it myself but the oven recipe looked a little too intimidating for this beginner so I resorted to the crockpot. I noticed that I’m not very good at following recipes, so I basically read a bunch of recipes for the same product and come up with my own variation of it which has been working for me soon far!
For this recipe you’ll need:
2 pounds of chicken breast
2 large red potatoes
3 cloves of minced garlic
16 oz of chicken broth
2 cans of cream of chicken soup
1 bag of frozen mixed vegetables
1 large red onion
1 bag of carrots
1 container of Pillsbury biscuits. I used their southern homestyle honey butter biscuits.
Once you get all of your ingredients, it’s time to get this crockpot party started! Take your chicken breast out of the wrapping and wash it under warm water and cut off any lose pieces of fat. Lay flat in the crockpot. Take out your red potatoes, wash and cut into pieces. I left my pieces a little larger and didn’t skin my potatoes but feel free to do or so chop in smaller sizes if you’d like. Add the potatoes, some salt, garlic powder, pepper and the bag of carrots on top of the chicken breast.
Chop your onion and garlic in small pieces. Open your two cans of soup, and chicken broth then pour on top the mixture. Set the crock pot timer to 5 hours on high or 8 hours or low.
Once you are down to 1 hour remaining, pour your frozen vegetable in and stir.
Once you are down to 30 minutes remaining, pull your chicken out from the crockpot and onto a plate. Preheat your oven to 375 degrees for the biscuits.
Pull the chicken apart with two forks. It will easily peel apart since it’s been cooking for so long!
Add the chicken back into the crockpot. Put the biscuits into the oven on a cookie sheet and cook for 13-15 minutes or until golden brown.
Remove the biscuits from the oven, put the crockpot on “keep warm” mode and serve the chicken pot pie with a biscuit in a bowl!
Erik and I had plenty of this left over and it was just as delicious the next day. This is such an easy and delicious recipe. I encourage you tall to give it a whirl!