Best Slow Cooker Chicken Pot Pie
Cozy, creamy, and packed with tender chicken and veggies—this slow cooker chicken pot pie is the ultimate comfort dinner made easy!
Equipment
- 1 Slow Cooker 6-quart
- 1 Bowl for mixing sauce
- 1 Whisk
- 1 Large Spoon for serving
Ingredients
Main ingredients
- 3 Chicken Breasts boneless, skinless
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 ½ teaspoons Garlic Powder
- ½ teaspoon Onion Powder
- ¾ teaspoon Poultry Seasoning or mix sage, rosemary, thyme
- ½ Yellow Onion diced
- ¾ cup Diced Celery
- 3 Potatoes medium, 1 lb, peeled & diced
- 16 oz Frozen Mixed Vegetables
- 10.5 oz Cream of Chicken Soup or homemade
- 1 cup Milk
- ½ cup Chicken Broth
- 16 oz Grands Biscuits 8 flaky layers style
Instructions
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Sprinkle chicken with salt, pepper, garlic powder, onion powder, and poultry seasoning.
- Add diced onion, celery, potatoes, and frozen mixed vegetables on top of the chicken.
- In a bowl, whisk together cream of chicken soup, milk, and chicken broth. Pour over vegetables without disturbing the chicken layer.
- Place the lid on and cook on low for 6-8 hours or high for 3-4 hours.
- Bake biscuits according to package directions about 20 minutes before serving.
- Remove chicken, shred with two forks, and return it to the slow cooker. Stir well.
- Optional: Mix ¼ cup flour with ½ cup milk and stir into the pot for a thicker sauce. Cook on high another 20–30 minutes.
- Serve hot with a biscuit on top of each serving.
Notes
For added flavor and texture, bake biscuits separately and top each portion when serving.