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Chicken Pot Pie

A comforting and hearty chicken pot pie made effortlessly in a slow cooker, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces skinless boneless chicken breasts Use fresh or frozen.
  • 1 large onion, diced
  • 1 large potato, peeled and diced
  • 10.5 ounces cream of chicken soup
  • 10.5 ounces cream of mushroom soup
  • 1 cup chicken broth
  • 0.5 teaspoon poultry seasoning
  • 1 teaspoon salt Or to taste.
  • 1 teaspoon pepper Or to taste.
  • 1 tablespoon fresh parsley Chopped, for garnish.
  • 16 ounces frozen mixed vegetables Add one hour before serving.
  • 1 can baked biscuits 8 count canned biscuits.

Method
 

Preparation
  1. Spray the crock pot lining with non-stick spray.
  2. Place the chicken breasts at the bottom of the crock pot.
  3. Add the chopped onion and potato over the chicken.
  4. In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, poultry seasoning, salt, and pepper. Whisk until well mixed.
  5. Pour the soup mixture over the chicken and vegetables.
Cooking
  1. Cook on high for 4 hours or low for 6-7 hours.
  2. One hour before serving, stir in the frozen vegetables.
  3. While the pot pie is finishing, bake the biscuits according to package instructions.
  4. Once the chicken is cooked, remove it from the crock pot and shred it with two forks. Season with additional salt and pepper if desired.
  5. Return the shredded chicken to the crock pot, stir to combine, and serve the pot pie in large bowls, topped with a biscuit.

Notes

For a creamier filling, add a splash of milk or sour cream to the soup mixture. You can also use rotisserie chicken to save time. For creative variations, swap chicken with turkey or add different veggies.