Slow Cooker Chicken Pot Pie
Slow cooker chicken pot pie has everything you love about a traditional pot pie recipe, made into an easy make-ahead dinner. Serve it with freshly baked biscuits!
Servings: 6 servings
Ingredients
For the chicken pot pie:
- 4 medium skinless, boneless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon poultry seasoning
- salt and freshly ground black pepper to taste
- 1 cup milk
- 10 ounces can cream of chicken soup or mushroom soup
- ¼ cup chicken broth
- 1 small yellow onion finely chopped
- 16 ounce bag of frozen mixed vegetables peas, carrots
- 1 pound potatoes peeled and diced
For topping:
- 16 ounces Grands Biscuits
Instructions
- Prep the chicken. Season the chicken breasts with garlic powder, onion powder, poultry seasoning, salt, and pepper on all sides. Transfer the chicken breasts to the slow cooker.
- Make the sauce. In a bowl, add milk, cream of chicken soup, and chicken broth. Whisk well to combine, and pour it over the chicken.
- Add the veggies. Add the chopped onion, mixed vegetables, and potatoes over the chicken.
- Cook. Cover and cook on Low for 6 hours or on High for 3-4 hours.
- Prepare the topping. Remove your biscuits from the package and bake them according to the package directions.
- Shred the chicken. When done, remove the chicken breasts from the slow cooker and shred them using two forks. Stir the shredded chicken back into the slow cooker, then give it a good stir.
- Serve. Ladle the chicken pot pie into bowls and serve it topped with the freshly baked biscuits.
Notes
- No thawing needed: There is no need to thaw the frozen veggies before using them in the pot pie.
- Shred or chop the chicken: You can shred the chicken or cut it into cubes once it is cooked.
- Butter it up: Prepare your biscuits according to package directions, but for some extra flavor, brush them with melted butter after baking.
- Substitute the soup: You can use cream of mushroom soup for the recipe.
Nutrition
Calories: 545kcal | Carbohydrates: 67g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1191mg | Potassium: 1047mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4021IU | Vitamin C: 25mg | Calcium: 132mg | Iron: 5mg
