Print
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.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 294 kcal
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.
Recipe 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
