Description
This slow cooker chicken pot pie has all the cozy, creamy comfort of classic chicken pot pie with almost no effort. Just dump everything in, let the crock pot do the work, and top each bowl with a warm biscuit.
Ingredients
- 3 boneless, skinless chicken breasts
- 1 can cream of chicken soup (10.5 oz)
- 1 cup milk
- 1/2 onion, chopped
- 4 potatoes, peeled and diced
- 1 (16 oz) bag frozen mixed vegetables
- 1/2 cup chopped celery
- 1 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16 oz) can Grands-style biscuits (8 count)
Instructions
- Lightly grease the insert of a 5–6 quart slow cooker, if desired, for easier cleanup.
- Add chicken breasts, cream of chicken soup, milk, chopped onion, diced potatoes, frozen mixed vegetables, chopped celery, garlic powder, poultry seasoning, salt, and pepper to the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is cooked through and the potatoes are tender.
- Carefully remove the chicken breasts and shred them with two forks; return to the slow cooker and stir well.
- If desired, whisk together 1/4 cup cornstarch with 1 cup cold water or chicken broth until smooth, stir into the pot, and cook on HIGH for about 20–30 minutes until thickened.
- About 15 minutes before serving, bake the Grands biscuits according to package instructions.
- Ladle the hot chicken pot pie filling into bowls and top each serving with a warm biscuit.
Notes
Use leftover or rotisserie chicken for an easier prep. This dish is also freezer-friendly; add everything except the potatoes and biscuits to a freezer bag and cook with fresh potatoes on cook day.
- Prep Time: 5
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American