Crock Pot Chicken Pot Pie - This slow cooker soup version of your favorite classic Chicken Pot Pie recipe is an easy set-and-forget dinner with a quick canned biscuit topping. It's so simple and satisfying!
Set a large skillet over medium heat. Add the butter. Once melted, whisk in the flour until smooth. Whisk and cook the roux for 2-3 minutes, until golden.
Then stir in the onions. Cook the onions 2-3 minutes, until soft. Then whisk in the water, chicken base, and poultry seasoning. Simmer 2-3 minutes to form a gravy.
Set out a large 6+ quart slow cooker. Pour the gravy into the slow cooker. Add the diced chicken, mixed vegetables, and parsley. Stir well.
Cover the crock and set on HIGH for 3-4 hours or on LOW for 6-7 hours.
Close to dinner time, preheat the oven to 425 degrees (or the temperature listed on the can of biscuits.) Use kitchen shears to snip 5 biscuits into 8 pieces. Spread the pieces out on a baking sheet. Bake for 11-12 minutes, or until golden.
Once the biscuit pieces are puffy and golden, stir the chicken pot filling and sprinkle the biscuit topping over the filling. Serve warm.
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Notes
Missing the pastry top? Skip the canned biscuits. Instead lay a refrigerated roll-out pie crust on a baking sheets. Use a pizza cutter to cut the pie crust into 1 inch diamonds. Then bake according to the package instructions. When ready to serve, sprinkle the pie crust pieces over the top of the filling.