Slow Cooker Chicken Pot Pie
This Chicken Pot Pie recipe is filled with tender chicken, a medley of seasoned vegetables, and buttery red potatoes.
Ingredients
- 3 chicken breasts cut into 1” cubes
- 1 pound red potatoes diced
- 1 sweet onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 2 bay leaves
- 1 cup corn kernels frozen, canned or roasted
- 1 cup frozen peas
- 2 cups chicken stock
- 1 envelope cream of chicken soup mix
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- cornstarch slurry 2 tablespoons of cornstarch mixed with 2 – 3 tablespoons of water
- sea salt & cracked pepper to taste
- 1 16-ounce tube refrigerated biscuits
Instructions
- 1. Whisk together chicken broth and a package of cream of chicken soup mix in a medium-sized bowl.
2. In a 6-quart slow cooker, add chicken, potatoes, onions, carrots, celery, salt, pepper, garlic powder, and thyme. Pour the chicken broth mixture into the slow cooker and gently mix—cover and cook on low heat for 4 hours or on high for 2 hours.
3. Once done, add in corn, peas, and cornstarch slurry. Gently mix them—cover, and cook for 30 minutes.
4. When done, cut each canned biscuit into 4ths. Spread evenly across the top of the slow cooker. Cover and cook for 30 minutes. To brown the top, place it in a 450-degree oven for a couple of minutes—Bake before serving.
Notes
•You can use 1 can of cream of chicken soup in place of the dry mix. You do not need to dilute it. You can still whisk with chicken broth to evenly distribute flavors.
•If you want a more robust chicken flavor, you can add in 2 packets of cream of chicken soup, instead of just using 1.
•If you want a more robust chicken flavor, you can add in 2 packets of cream of chicken soup, instead of just using 1.