Pot Pie Style Chicken & Dumplings (recipe in comments)
Recipe in comments.
by NISCAKE97
8 Comments
NISCAKE97
Feeds: 8-10 servings maybe? It fills a 6 quart Crockpot. If ya want less, half it. If ya want to feed a party, double it. Prep time: 1-ish hour, plus 15 minute intermission Cook time: about 8-ish hours
DISCLOSURE: The texture of this soup is going to change dramatically at least 3 times during cooking. It will seem thick and stewy at first, then really thin and soupy after the first 5 hours, and then finally the perfect comfort food consistency at the end, that you see pictured. Trust the process!
INGREDIENTS: ● 1/2 cup olive oil
● 2.5-ish lbs, or 4 whole boneless skinless chicken breasts (local organic chicken is a game changer)
● 4 to 5 sticks of celery, sliced
● 6 large carrot sticks, peeled and sliced
● 2 cans 10.5 oz Campbell’s classic cream of chicken condensed soup
● 2 cans 10.5 oz Campbell’s cream of chicken with herbs condensed soup
● 2 cups of chicken broth (you can add another 1/2 – 1 cup later if you like thinner sauce)
● 2 tsp. dried oregano leaves (basically like a love pinch… add more to taste later if you want)
● Pink himalayan salt, to taste
● Freshly ground black pepper, to taste
● Badia All Purpose seasoned salt, to taste
● Weber beer can chicken seasoning, to taste
● 1 tsp dried thyme
● Garlic powder, to taste
● 2 dried bay leaves
● 1 whole white onion, chopped
● 2.5 cups of frozen peas (partially thawed?)
● fresh, minced garlic – the number of cloves is a mystery (you know the little clear plastic 2 oz dipping sauce containers you get when you order delivery? I packed an entire 2 oz dipping sauce cup with fresh, minced garlic and put it in the crockpot)
● 1.2 cans 16.3 oz Pillsbury flaky biscuits (yes, an odd measurement. I’ve tried this recipe with 1 can, which was just not enough “dumpling” in my opinion. 2 cans is entirely way too much. But 1 full 16.3 oz can + 2 additional biscuits from a second 16.3 oz can is PERFECT amount of dumpling for this size of a recipe in particular)
● 1 stick of REAL butter
● 1 cup of heavy whipping cream, or more to adjust desired creaminess of sauce
● 2 packets of Pioneer roasted chicken flavored dry gravy mixture (sounds weird, but the gravy mix completely elevates this dish SO much. It truly helps achieve that homemade pot-pie flavor from your childhood that’s super hard to replicate… also swear by this)
These two ingredients are completely optional but will save you a LOT of time and mess later on:
● 1 large mixing bowl
● 1 electric hand mixer
INSTRUCTIONS: 1. Coat the bottom and sides of the crockpot in the olive oil
2. Align all 4 chicken breasts evenly on the bottom of the crockpot
3. Layer sliced celery > carrots > all 4 cans of soup > and chicken broth to the crockpot on top of the chicken
4. Layer oregano, Himalayan salt, ground black pepper, seasoned salt, beer can chicken seasoning, thyme and garlic powder to the pot
5. Lightly stir the “soup” so that the veggies and seasonings are evenly submerged in the sauce mixture
6. Seal the lid and cook on LOW for about 5 hours
7. After 5 hours have passed, remove the bay leaves
NOTE: The next step is where the mixing bowl and hand mixer will come in. If you shred your chicken with a fork, and are willing to do that while the chicken is bathing in this hot ass sauce mixture, then you can skip the next couple steps with your elbow grease loving self
8. Use tongs to gently pluck each of the chicken breasts out of the crockpot and transfer the chicken breasts to your mixing bowl
9. Take your electric hand mixer and stab it into the chicken breasts, turn it on low and watch the magic happen. Your chicken will be perfectly shredded in about 2 minutes max
10. Add shredded chicken back into the mixture in the crockpot and stir evenly
11. Add chopped onion, frozen peas, minced garlic, chicken gravy packets, and 1/2 cup heavy whipping cream to the mixture and stir evenly
12. Chop raw biscuits into bite size pieces and add them to the sauce mixture and stir until all the biscuits are evenly coated
13. Finally, top with stick of butter, seal the lid and cook on HIGH for another 2.5 to 3 hours
🦴🍎🦷 !!!!!! 👩🏽🍳
*If the sauce is too thick for your desire, add more chicken broth *If the sauce is too thin for your desire, add a little heavy cream (flour mixed with cold water works well too)
kourtneyolivia
This looks so yummy!!!!
Johntanamo_Bay
I’m 100% making this. Looks incredible!
magpieasaurus
This looks awesome, and I love any recipe that gives a “this will look weird for a bit” warning. Can’t wait to try it!
Robert_Arctor
This looks amazing, I’ll be sure to message you if I make it!
thatsweetmachine
OMG. This looks like a dream. Chicken pot pie is my favorite thing ever.
IckNoTomatoes
Yummy, lots of ingredients I haven’t ever used before. Hope my local grocery store carries it all . What exactly is “to taste” in a dish this large? I never get my measurements right when directions say to taste
Baconfatty
this looks fantastic and is similar to my friend from Tennessee’s family crockpot recipe.
The cook in me is wondering why there is cream of chicken soup and and gravy mix. Seems like you could skip 1 or 2 of those and add more of the other plus the heavy cream?
8 Comments
Feeds: 8-10 servings maybe? It fills a 6 quart Crockpot. If ya want less, half it. If ya want to feed a party, double it.
Prep time: 1-ish hour, plus 15 minute intermission
Cook time: about 8-ish hours
DISCLOSURE: The texture of this soup is going to change dramatically at least 3 times during cooking. It will seem thick and stewy at first, then really thin and soupy after the first 5 hours, and then finally the perfect comfort food consistency at the end, that you see pictured. Trust the process!
INGREDIENTS:
● 1/2 cup olive oil
● 2.5-ish lbs, or 4 whole boneless skinless chicken breasts
(local organic chicken is a game changer)
● 4 to 5 sticks of celery, sliced
● 6 large carrot sticks, peeled and sliced
● 2 cans 10.5 oz Campbell’s classic cream of chicken condensed soup
● 2 cans 10.5 oz Campbell’s cream of chicken with herbs condensed soup
● 2 cups of chicken broth
(you can add another 1/2 – 1 cup later if you like thinner sauce)
● 2 tsp. dried oregano leaves
(basically like a love pinch… add more to taste later if you want)
● Pink himalayan salt, to taste
● Freshly ground black pepper, to taste
● Badia All Purpose seasoned salt, to taste
● Weber beer can chicken seasoning, to taste
● 1 tsp dried thyme
● Garlic powder, to taste
● 2 dried bay leaves
● 1 whole white onion, chopped
● 2.5 cups of frozen peas
(partially thawed?)
● fresh, minced garlic – the number of cloves is a mystery
(you know the little clear plastic 2 oz dipping sauce containers you get when you order delivery? I packed an entire 2 oz dipping sauce cup with fresh, minced garlic and put it in the crockpot)
● 1.2 cans 16.3 oz Pillsbury flaky biscuits
(yes, an odd measurement. I’ve tried this recipe with 1 can, which was just not enough “dumpling” in my opinion. 2 cans is entirely way too much. But 1 full 16.3 oz can + 2 additional biscuits from a second 16.3 oz can is PERFECT amount of dumpling for this size of a recipe in particular)
● 1 stick of REAL butter
● 1 cup of heavy whipping cream, or more to adjust desired creaminess of sauce
● 2 packets of Pioneer roasted chicken flavored dry gravy mixture
(sounds weird, but the gravy mix completely elevates this dish SO much. It truly helps achieve that homemade pot-pie flavor from your childhood that’s super hard to replicate… also swear by this)
These two ingredients are completely optional but will save you a LOT of time and mess later on:
● 1 large mixing bowl
● 1 electric hand mixer
INSTRUCTIONS:
1. Coat the bottom and sides of the crockpot in the olive oil
2. Align all 4 chicken breasts evenly on the bottom of the crockpot
3. Layer sliced celery > carrots > all 4 cans of soup > and chicken broth to the crockpot on top of the chicken
4. Layer oregano, Himalayan salt, ground black pepper, seasoned salt, beer can chicken seasoning, thyme and garlic powder to the pot
5. Lightly stir the “soup” so that the veggies and seasonings are evenly submerged in the sauce mixture
6. Seal the lid and cook on LOW for about 5 hours
7. After 5 hours have passed, remove the bay leaves
NOTE: The next step is where the mixing bowl and hand mixer will come in. If you shred your chicken with a fork, and are willing to do that while the chicken is bathing in this hot ass sauce mixture, then you can skip the next couple steps with your elbow grease loving self
8. Use tongs to gently pluck each of the chicken breasts out of the crockpot and transfer the chicken breasts to your mixing bowl
9. Take your electric hand mixer and stab it into the chicken breasts, turn it on low and watch the magic happen. Your chicken will be perfectly shredded in about 2 minutes max
10. Add shredded chicken back into the mixture in the crockpot and stir evenly
11. Add chopped onion, frozen peas, minced garlic, chicken gravy packets, and 1/2 cup heavy whipping cream to the mixture and stir evenly
12. Chop raw biscuits into bite size pieces and add them to the sauce mixture and stir until all the biscuits are evenly coated
13. Finally, top with stick of butter, seal the lid and cook on HIGH for another 2.5 to 3 hours
🦴🍎🦷 !!!!!! 👩🏽🍳
*If the sauce is too thick for your desire, add more chicken broth
*If the sauce is too thin for your desire, add a little heavy cream (flour mixed with cold water works well too)
This looks so yummy!!!!
I’m 100% making this. Looks incredible!
This looks awesome, and I love any recipe that gives a “this will look weird for a bit” warning. Can’t wait to try it!
This looks amazing, I’ll be sure to message you if I make it!
OMG. This looks like a dream. Chicken pot pie is my favorite thing ever.
Yummy, lots of ingredients I haven’t ever used before. Hope my local grocery store carries it all . What exactly is “to taste” in a dish this large? I never get my measurements right when directions say to taste
this looks fantastic and is similar to my friend from Tennessee’s family crockpot recipe.
The cook in me is wondering why there is cream of chicken soup and and gravy mix. Seems like you could skip 1 or 2 of those and add more of the other plus the heavy cream?