Crock Pot Chicken Pot "Pie" & Dumplings
By
Rene Palmer
@slinky789
7
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.
The Test Kitchen
★★★★★ 9 votes5
Ingredients
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8chicken thighs (you can use 4 chicken breasts if you'd rather, but I think thighs give better flavor)
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2 can(s)cream of chicken soup (10.5 oz each)
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1 can(s)cream of celery soup (10.5 oz)
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3 1/2 cchicken broth
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1 mediumonion, diced
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1 ccelery, diced
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1/2bag of frozen peas, thawed (use your discretion as to how many you like)
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1chicken bouillon cube
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1 can(s)refrigerated biscuits
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·salt & pepper, to taste
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·all-purpose seasoning, to taste