Best Slow Cooker Chicken Pot Pie
Best Slow Cooker Chicken Pot Pie is a cozy dinner recipe that cooks itself and is perfect for a family meal.
Equipment
- 6-quart Slow Cooker
- Medium Bowl
- whisk
- large Spoon
Ingredients
Pot Pie Filling
- 3 pieces Chicken Breasts (Boneless-Skinless)
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Black Pepper
- 1.5 teaspoons Garlic Powder
- 0.5 teaspoon Onion Powder
- 0.75 teaspoon Poultry Seasoning (or sage, rosemary, thyme)
- 0.5 pieces Yellow Onion, diced
- 0.75 cup Diced Celery
- 3 medium Potatoes (1 lb, peeled & diced)
- 16 oz Frozen Mixed Vegetables
Sauce
- 1 can Cream of Chicken Soup (or use homemade) 10.5 oz
- 1 cup Milk
- 0.5 cup Chicken Broth
To Finish
- 16 oz 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 available in the article. Topping options are provided in the article.
Nutrition
Serving: 1.25cupCalories: 294kcalCarbohydrates: 32.5gProtein: 16.4gFat: 9.7gSodium: 655mg
Tried this recipe?Let us know how it was!