Slow Cooker Chicken Pot Pie
Slow Cooker Chicken Pot Pie is a delicious, cozy dinner that practically cooks itself. A family favorite meal, that's a dump-and-start recipe, and a dependable weeknight dinner.
Servings: 8
Equipment
- 6-quart Slow Cooker
- medium Bowl
- large Spoon
Ingredients
Pot Pie Filling
- 3 Chicken Breasts (Boneless-Skinless)
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 ½ teaspoons Garlic Powder
- ½ teaspoon Onion Powder
- ¾ teaspoon Poultry Seasoning (or sage, rosemary, thyme)
- ½ Yellow Onion diced
- ¾ cup Diced Celery
- 3 medium Potatoes (1 lb, peeled & diced)
- 16 oz bag Frozen Mixed Vegetables
Sauce
- 1 10.5 oz can Cream of Chicken Soup (or use homemade)
- 1 cup Milk
- ½ cup Chicken Broth
To Finish
- 16 oz tube Grands Biscuits (8 flaky layers style)
Instructions
Make the Filling
- Place chicken breasts in the slow cooker and sprinkle on the salt, black pepper, garlic powder, onion powder, poultry seasoning.
- Add the onion, celery, potatoes, and frozen mixed vegetables.
- In a bowl, whisk together the cream of chicken soup, milk, and chicken broth until smooth. Then pour over the vegetables and mix, but don't disturb the chicken at the bottom.
- Place the lid on the crock and cook on low for 6-8 hours or high for 3-4 hours.
Bake the Biscuits
- About 20 minutes before serving, heat the oven and bake the biscuits according to the package directions.
Finish
- Remove the chicken and shred it. Add it back into the slow cooker and stir to combine everything.
- Serve hot with a biscuit on top of each serving.
Notes
Homemade Cream of Chicken Soup Recipe
Topping Options: See article for more options.
Nutrition Information (per ~1.25 cup serving, plus 1 biscuit – serves 8) Calories: 294 Protein: 16.4g Fat: 9.7g Carbohydrates: 32.5g Sodium: 655mg
Nutrition
Calories: 294kcal
