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–+ servings

Slow Cooker Chicken Pot Pie With Biscuits

OVERHEAD SHOT OF SLOW COOKER CHICKEN POT PIE IN A WHITE BOWL WITH A BISCUIT ON A WOODEN BOARD
Slow Cooker Chicken Pot Pie boasts all the flavors of a classic chicken pot pie, ready to be enjoyed with the added convenience of canned biscuits!
David Murphy
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Serving Size 6 -8

Ingredients

  • 4 boneless skinless chicken breasts
  • 5-6 gold potatoes peeled and cubed (about 2 cups)
  • 1 medium onion chopped
  • 4 ribs/sticks celery chopped
  • 3-5 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 10.5 ounce cans cream of chicken soup
  • 1 cup chicken broth
  • ½ cup heavy cream or whole milk
  • 16 ounce bag frozen mixed vegetables
  • 16.3 ounce Grands southern homestyle butter tastin’ biscuits for serving
  • Fresh parsley for garnish (optional)

Instructions

  • Place chicken breasts in an even layer inside the slow cooker.
  • Evenly top with the potatoes, onion, celery, garlic, and seasonings. Then pour in the cream of chicken soup, chicken broth, and heavy cream.
  • Place the lid on the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  • During the last 1 hour, preheat the oven and prepare the biscuits according to package instructions.
  • As the biscuits are cooking, remove the chicken breasts and transfer onto a chopping board. Cut into bite-sized cubes or shred with a fork. Return it to the slow cooker and add the frozen mixed vegetables. Stir to combine. Cover with lid and then continue cooking the remainder of the time, until the vegetables are heated through.
  • Garnish with fresh chopped parsley. Ladle into bowls and serve with freshly baked biscuits. Enjoy!

Notes

  • I recommend cooking low and slow for the most tender meat. Do not go past the recommended cooking times or the chicken will dry out.
  • For a thicker and creamier soup, use less broth and add a little more cream. If you find the soup too thin for your liking, you can make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water and stirring the mixture into the soup. Cook for 10 more minutes, or until desired consistency is reached.
  • If the soup gets too thick, simply stir in a little more broth to thin it out.
  • If you want the mixed veggies extra soft and tender, you can add them in with the rest of the ingredients at the start of cooking.