Recipes by Marcia Frost

Crockpot Chicken
Biscuit Pie

Chicken Pot Pie is a comfort food I always loved, but, to be honest, I'm better at making things taste good that making things look pretty! I came across a recipe for using biscuits as a topping and skipping the bottom crust. It seemed like a good idea, especially since cuts down some of the calories.

It didn't take me long to tweak the recipe to be made in my Crock-Pot . Slow cooking is so much easier because you don't have to keep watching it. I also feel like you get much more flavor out of food when it's in a crockpot.

This is also another recipe that will make your house smell delicious!

1 pound boneless, skinless chicken breasts*
1 can Campbell's Condensed Soup, Cream of Celery**
1 can water
1 teaspoon Better than Boullion Chicken
1 bag frozen mixed vegetables
1 can refrigerator biscuits

*If you have cooked chicken leftover from a rotiserie, use two cups shredded and cut two hours from the recipe.
**You can substitute Cream of Chicken or Cream of Mushroom Soup. Each will give you a slightly different flavor.


  • Spray a large crockpot (I used the 7 quart, pictured) with Pam No-Stick Cooking Spray.

  • Add chicken, soup and water to pot.

  • Cook on high for three hours.

  • Take chicken out and shred.

  • Put chicken back in pot, with vegetatbles.

  • Cook on high for an additional hour.

  • Spread the biscuits on top and cook for an additional 30 minutes. If desired, put the pot in the oven for 5 minutes on 400 degrees to brown topof biscuits

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