Crock Pot Chicken and Veggie Pot Pie

Hello, I’m Miranda and I have an obsession with Crock Pots!

Yes, I admitted it.

No I am not ashamed! (:

Do I have time to cook?  Yes!

Do I enjoy cooking?  Yes!

Reality is, I live in a very hot and humid area.  It is already in the mid 80’s (and I am writing this the first week of April!!), and my skin is wet and sticky!  Yuck!

So turning on the oven, is so not happening!

In fact, from April through September, we rarely turn the oven on at all except for the occasionally baked goods!

So see, I have a very good reason to have a Crock Pot Obsession!

One of my favorite crock pot dishes is my Chicken and Veggie Pot Pie.

It’s a great Southern Meal in the Summertime without all the fuss and time consumption, and especially the extra heat!

Print Pin

Crock Pot Chicken and Veggie Pot Pie

It's a great Southern Meal in the Summertime without all the fuss and time consumption, and especially the extra heat!

Course Chicken, Main Course, Slow Cooker

Cuisine American

Keyword Crock Pot Chicken and Veggie Pot Pie

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4

Calories 432kcal

Author Sarah Robinson

Ingredients

• 1 lb Chicken Breast Diced 
• 2 cups of Flour
• 1 cup Milk
• 3 cup Chicken Broth/Stock
• 1 cup Water
• 2 tsp Black Pepper
• 2 tsp Salt
• 2 tsp Garlic Powder
• 1 can of Biscuits or 8-10 Frozen Biscuits thawed

Instructions

• Turn on your crockpot to medium setting.
• Wash your Chicken Breasts, dice into 1/2 inch cubes and put it in the crockpot.
• Pour 1 cup Chicken Broth/Stock and 1 cup Water over top of chicken cubes. (make sure chicken is completely covered)
• Let the chicken cook for appx 3-4 hours in broth/water mixture.
• When chicken is cooked, in a separate bowl, whisk together flour, milk, 1 cup of chicken broth/stock, salt, pepper and garlic powder.
• Pour mixture on top of chicken.
• Add 2 cups of thawed, frozen veggies and 1 cup of chicken stock/broth to chicken/soup mixture and stir.
• Cook for appx another 30 minutes.
• At this point you have a couple choices.  You can remove your pot from the crock, add biscuits on top and cook in oven on 350 degrees until biscuits are cooked, or you can cook your biscuits separately and add on top of Pot Pie in crock when cooked.  *I actually pick choice 2 when the weather warm, because I will cook my biscuits in the morning when it is not so warm, or I will cook them in the toaster oven so I do not have to turn the big oven on.
• Dish and Enjoy

Nutrition

Calories: 432kcal | Carbohydrates: 56g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 2034mg | Potassium: 736mg | Fiber: 2g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 4mg

And if you do decide to turn on the oven to bake a dessert, you must try my Blackberry and Lemon Cake!  YUMMY!  It’s a perfect southern dessert!

Miranda, is a Crunchy, Country Mama giving her look on a Homemade Life of Homeschool, Good Eats, (Mis) Adventures, and Living Grace-Filled Everyday@GraceandGravy with a side of life! Miranda has been married to her sweet husby for 16 years and a homeschool momma to 2 kiddos at home. She loves her four-legged, fur babies and they make her life complete. Miranda is passionate about Guatemala Missions, Early Farmhouse Life/Decor, and learning to be a Self-Sufficient Homesteader!
You can also find GraceandGravy on Facebook, Pinterest, Instagramand Twitter!

 

*This post contains affiliate links.