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Chicken and Biscuit “Pot Pie”

Chicken and Biscuit Pot Pie

11/4 pounds boneless, skinless chicken breasts, cubed
Salt and pepper to taste
2 tablespoons butter or margarine
3 cups chopped potatoes
1 yellow onion, diced
3 (12-ounce) cans evaporated milk
1 teaspoon chicken base, or 
1 chicken bouillon cube
1 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 (10-ounce) package frozen peas and carrots
3 tablespoons cornstarch
12 frozen or canned biscuits
1/4 cup grated Parmesan cheese

Generously season the cubed chicken with salt and pepper.

Place butter in a skillet over medium-high heat, until sizzling.  Add seasoned chicken, and brown on both sides, about 5 minutes.  (You can also do this right in the crock of many modern slow cookers by using the cooker’s browning function.)

Transfer chicken to a slow cooker and top with potatoes, onion, evaporated milk, chicken base, thyme, poultry seasoning, salt, and pepper.  Stir to combine.

Set the cooker to LOW, cover, and let cook 6 hours.

Set cooker to HIGH; whisk cornstarch into 3 tablespoons of water, and stir into the chowder.  Add frozen peas and carrots, re-cover, and let cook 1 additional hour.

Meanwhile bake biscuits according to package directions.

Stir Parmesan cheese into the chicken mixture before serving in bowls topped with 2 biscuits each.

Make It Different
Instead of topping with the biscuits, you can break 6 under-baked biscuits into pieces and stir into the dish to make a quick chicken and dumplings.



This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes:

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