- 1 - 1/2 lbs. Chicken Thighs, boneless
- 10 3/4 oz. cream of chicken, canned
- 10 3/4 oz. cream of celery, canned
- 10 3/4 oz. cream of broccoli, canned
- 8 oz. corn
- 8 oz. carrots
- 10 oz. green beans
- 8 oz. peas
- Biscuits, package of 8-10
This recipe is from Facebook friend Mat M., and Mat was kind enough to share with all of us. Thanks Mat for this easy and delicious Crock Pot Chicken Pot Pie recipe!
1. Fill the bottom of the crock pot with boneless chicken thighs.
2. Pour a can of cream of chicken, cream of celery and cream of broccoli soup over the chicken.
3. Cover. Cook for 6 hrs on low.
4. Add a can of corn, carrots, green beans and peas and cook for 45 min longer on low.
5. Make biscuits in the oven, split biscuit and scoop pot pie over bottom of biscuit and place top of biscuit over scoop of pot pie.
Happy Crocking!
Provided by Mat M. via facebook.com/crockpotgirl
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Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Frozen or canned vegetables?
Frozen biscuits or pop-n-fresh biscuits?
Hi Katie, the recipe calls for can f vegetables, and the biscuits that cook in just a few minutes in the oven! Happy Crocking!