This is one of my favorite Crock-Pot recipes.
It’s essentially open-face chicken pot pie served over biscuits.
It only has 4 ingredients and can easily be stored in the freezer and pantry, so it’s a great go-to meal on hectic days.
Usually I make this recipe when we open our home for our small group fellowship, so I’ve doubled the recipe to make it feed 12-14 people. However, you could easily make it for 4-6 by cutting it in half.
Each time that I’ve made it, everyone has loved it! And it makes me happy when our guests are happy. :)
Let me know what you think of it as well!
Serves 12-14 in a 7-quart Crock-Pot
What You Need:
- 4 boneless, skinless chicken breasts (either thawed or not frozen)
- 2 family-size cans Cream of Chicken soup
- 2 lbs of assorted frozen vegetables
- 3 cans of refrigerated Pillsbury biscuits
How To Make It:
1. Cut chicken into bite-size pieces and place in Crock-Pot slow cooker.
I like to use kitchen scissors to cut up the chicken. If you only have frozen chicken on hand, I recommend boiling the chicken on the stove to cook it, then cutting it into bite-sized pieces, and putting them in the Crock-Pot.
2. Pour soup over chicken and stir in frozen vegetables.
I’ve found that mixing in 2 cans of milk adds a nice creaminess to the soup mixture.
3. Cover and cook on LOW for 6 hours.
Or until chicken is cooked through as mentioned above.
4. Bake biscuits, just before the meal is served, according to package directions.
This usually takes about 15-20 minutes.
5. Spoon chicken and vegetable mixture over open biscuits to serve.
Make it the night before:
Mix the ingredients in a bowl the night before you plan on eating it, keep it in the fridge overnight, and put it in the Crock-Pot in the morning!