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Crockpot Chicken Pot Pie

This chicken pot pie recipe is perfect for a weeknight because the slow cooker does all the work. First chicken is placed in a slow cooker. Then chopped potatoes, frozen mixed vegetables, onion and celery are added to the chicken. Next cream of chicken soup, milk, garlic powder, poultry seasonings, salt and pepper are mixed in a bowl. The soup mixture is poured into the slow cooker and mixed with the vegetables and chicken. After cooking for several hours, the chicken is removed and shredded then added back to the slow cooker. Then this stew is served with biscuits.
Course Entree
Prep Time 10 minutes
Cook Time 6 hours
Servings 8 people

Ingredients

  • 3 boneless chicken breasts
  • 1 can cream of chicken soup 10.5 oz
  • 1 cup milk
  • ½ onion chopped
  • 4 potatoes peeled and diced
  • 16 oz bag Frozen mixed vegetables
  • ½ cup chopped celery
  • 1 tsp garlic powder
  • ½ tsp poultry seasoning
  • 1 tsp salt
  • ½ tsp pepper
  • 16 oz Grand biscuits 8 count

Instructions

  1. Place everything in the crockpot except the biscuits.
  2. Cook on LOW on 6 to 8 hours or on HIGH for 3 to 4 hours.
  3. Remove chicken and shred. Place back in the crock pot and stir to combine.
  4. Bake the biscuits according to the package directions.
  5. Serve warm and top each bowl with a biscuit.