Crock Pot Chicken Pot "Pie" & Dumplings
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|1 pkg||chicken thighs (you can use 4 chicken breasts if you'd rather, but i think that thighs give better flavor)|
|2 can(s)||cream of chicken soup|
|1 can(s)||cream of celery soup|
|3 1/2 c||chicken broth|
|1 medium||onion, diced|
|1 c||celery, diced|
|1/2||a bag of frozen peas, thawed (use your discretion as to how many you like)|
|1||chicken bouillon cube|
|1 can(s)||refrigerated biscuits|
|salt & pepper to taste|
|all purpose seasoning, to taste|
Shreveport, LA (pop. 199,311)
Member Since Jul 2010
This is one of the best (and easiest) chicken and dumpling recipes that I have ever tried. I did alter it, adding peas to it, so it is more like a chicken pot pie.
Excluding the biscuits, put all the ingredients in the crockpot.
Set crockpot to cook on low for 8 hours.
At the 7 hour mark, tear up the biscuits into bite-sized morsels and put them in the crockpot. If the mixture appears to be a bit thin, you can add a few dashes of flour to thicken it. I usually do this at this point. Cook the mixture the remaining hour.