Slow Cooker Chicken Pot Pie

Cuisine American

Servings 10 servings

Prep Time 10 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 10 minutes minutes

This Crockpot Chicken Pot Pie is a fast and simple way to make a hearty meal the whole family loves. The chicken is perfectly baked in a creamy sauce with healthy vegetables and topped with buttery biscuits. It literally makes itself in the crockpot.

Ingredients

▢ 3 skinless boneless chicken breasts can be frozen
▢ 1 large onion diced
▢ 1 large potato peeled and diced (Yukon Gold or Russet)
▢ 10.5 ounces cream of chicken soup 1 can
▢ 10.5 ounces cream of mushroom soup 1 can
▢ 1 cup chicken broth
▢ 1/2 teaspoon poultry seasoning
▢ 1 teaspoon salt
▢ 1 teaspoon pepper
▢ 1 Tablespoon fresh parsley
▢ 16 ounces frozen mixed vegetables
▢ 1 can baked biscuits homemade or refrigerated (8 count canned biscuits)

Instructions

Spray crock pot lining.
Add chicken breasts to the bottom of the crockpot.
3 skinless boneless chicken breasts
Add chopped onion and potato.
1 large onion, 1 large potato
In a medium-sized mixing bowl combine both soups, chicken broth and seasonings. Whisk together until combined.
10.5 ounces cream of chicken soup, 10.5 ounces cream of mushroom soup, 1 cup chicken broth, 1/2 teaspoon poultry seasoning, 1 teaspoon salt, 1 teaspoon pepper, 1 Tablespoon fresh parsley
Pour soup mixture on top of chicken and potatoes.
Cook on high 4 hours or low 6-7 hours.
One hour before you’re ready to eat, add in the frozen vegetables and continue cooking until allotted time is up.
16 ounces frozen mixed vegetables
Right before the pot pie mixture is finished cooking, bake biscuits according to package instructions.
1 can baked biscuits homemade or refrigerated
While biscuits are baking, remove the chicken and put on cutting board. Using two forks shred the chicken. Add salt and pepper to the shredded chicken and place back in crockpot.
Serve pot pie in large bowls with biscuit on top.

Slow Cooker Chicken Pot Pie

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