Slow Cooker Chicken Pot Pie
This foolproof Slow Cooker Chicken Pot Pie is a rich and delicious set-it-and-forget-it one pot meal the whole family craves. Much easier than the classic recipe, and takes about a quarter of the time to prep! Rich and creamy, and comfort food at its finest.
Servings 6 servings
Ingredients
- 3 –4 boneless skinless chicken breasts, cut into chunks
- 6 –8 medium potatoes Yukon gold or red, peeled and diced
- 1 cup chopped celery
- ½ cup chopped onion yellow or sweet
- 2 10.5 oz cans cream of chicken soup
- ½ cup chicken broth
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 16 oz bag frozen mixed vegetables
- 1 16 oz can Grands biscuits
- Optional garnish: chopped fresh parsley
Instructions
- Add the chicken, potatoes, celery, and onion to the slow cooker.
- In a bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, poultry seasoning, salt, and pepper. Pour over the ingredients in the slow cooker and stir gently to combine.
- Cover and cook on LOW for 5–6 hours or HIGH for 3 hours, until the potatoes are nearly tender and the chicken is cooked through.
- Stir in the frozen mixed vegetables. Cover and continue cooking on LOW for 30–45 minutes or HIGH for 20–30 minutes, just until the vegetables are heated through and tender.
- Remove the chicken, shred or break into chunks, then return it to the slow cooker. Stir and taste, adjusting seasoning if needed.
- Bake biscuits according to package directions.
- Serve the chicken pot pie mixture warm, topped with a biscuit and garnish with parsley if desired.
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, separate the biscuits from the filling, then warm the filling on the stove over medium heat, with an added splash of broth or milk if needed.
- Warm the biscuits in the oven at 350° until hot. Top the warm filling with biscuits to serve.
- Store leftovers in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and warm the filling. We recommend making a freshly baked batch of biscuits to top.