Crockpot Chicken Pot Pie
A warm and comforting dish featuring succulent chicken, hearty vegetables, and a creamy sauce all topped with fluffy biscuits.
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts
- 2 cans cream of chicken soup (10.5 oz each)
- 1.25 cups milk
- 1 medium yellow onion, diced
- 4 pieces medium yellow potatoes, peeled and diced
- 2 tbsp unsalted butter
- 1 bag (12 oz) frozen mixed vegetables
- 0.33 cup celery, diced
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried parsley
- 0.5 tsp dried rosemary
- 0.5 tsp thyme
- 1.5 tsp black pepper
- 1 tbsp cornstarch
- 1 package (16 oz) grand biscuits (8 count)
Instructions
Preparation
- Get your 6-quart slow cooker ready.
- In the slow cooker, pour in the milk and cream of chicken soup. Season with salt, paprika, dried parsley, rosemary, black pepper, and cornstarch. Stir until smoothly combined.
- Gently place the chicken breasts into the creamy sauce.
- On top of the chicken, add the frozen mixed vegetables, diced onions, diced potatoes, and diced celery.
- Add the unsalted butter on top.
Cooking
- Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or high for 3-4 hours.
- When cooking time is up, shred the chicken into bite-sized pieces and stir it back into the mixture.
- During the last 20 minutes of cooking, preheat your oven and bake the grand biscuits according to the package directions until golden brown.
Serving
- Ladle the chicken pot pie mixture into bowls and top with warm, fluffy biscuits.
- Optionally, mix the biscuits into the creamy filling.
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Notes
For best flavor, don't skip the seasoning. You can use fresh vegetables instead of frozen. Use cornstarch for thickening; a mixture of flour and water can be a substitute. Consider adding cheese for a richer filling.