Crock Pot Chicken Pot "Pie" & Dumplings

9
Rene Palmer

By
@slinky789

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.

Blue Ribbon Recipe

Never has comfort food ever been so easily done! This "pot pie" requires adding ingredients to the slow cooker, turning it on, and letting it simmer for the day. Chicken thighs add a richer flavor to the dish. It has all the flavors of a chicken pot pie, but instead of a pastry crust diced refrigerated biscuit dough is sprinkled on top. They plump up into delicious little dumplings. A filling and comforting meal that'll warm you up on a cold day. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 9 votes

Comments:
Serves:
12
Prep:
20 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 8
    chicken thighs (you can use 4 chicken breasts if you'd rather, but I think thighs give better flavor)
  • 2 can(s)
    cream of chicken soup (10.5 oz each)
  • 1 can(s)
    cream of celery soup (10.5 oz)
  • 3 1/2 c
    chicken broth
  • 1 medium
    onion, diced
  • 1 c
    celery, diced
  • 1/2
    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

How to Make Crock Pot Chicken Pot "Pie" & Dumplings

Step-by-Step

  1. Excluding the biscuits, put all the ingredients in the Crock Pot.
  2. Set Crock Pot to cook on low for 8 hours.
  3. At the 7 hour mark, remove the bones from the chicken thighs.
  4. Tear up the biscuits into bite-sized morsels.
  5. Put them in the Crock Pot. 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.
  6. Cook the mixture the remaining hour.

Printable Recipe Card

About Crock Pot Chicken Pot "Pie" & Dumplings




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