Are you looking for a recipe for simple comfort food? This Slow Cooker Chicken Pot Pie is so easy to make – toss everything into your slow cooker in the morning, and dinner is ready whenever you are!
Slow Cooker Chicken Pot Pie
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Chicken Pot Pie is such an awesome comfort food! It was one of the dishes that a family member brought us right after our son was born, and it was a big hit! It’s been one of my favorite go-to comfort foods ever since then. So this easy twist on Chicken Pot Pie – made in your slow cooker! – was a no-brainer!
I found the original recipe in “Slow Cooking All Year ‘Round” by Gooseberry Patch. I adapted it a little bit to make it work for our family. It’s so easy to put together!
Technically, I guess this isn’t really a pot pie. It’s more like a chicken stew that you make in your slow cooker. Then bake some easy refrigerated biscuits to serve as the “crust.” The flaky layers biscuits are the best for this!
Serve the biscuits right alongside the “pot pie,” cut a biscuit in half and put part of it in the bottom of the bowl (like a bottom crust on a pot pie), tear the biscuits up into chunks and mix them right into your pot pie, or just slather them in butter and serve them separate! You can’t go wrong with an easy biscuit and this delicious shortcut pot pie!
Enjoy!
3 Ways to Take the Fear Out of This Recipe
- How to Convert Oven Times to Slow Cooker Times – free printable!
- Should I Use Chicken Breasts or Chicken Thighs?
- Should I Choose Fresh, Frozen, or Canned Vegetables?
3 More Recipes to Try
Printable Recipe Card for Slow Cooker Chicken Pot Pie
- 2 pounds boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
- 3 cups frozen mixed vegetables
- 2 10-3/4 ounce cans cream of chicken soup
- 2 cups milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 can refrigerated biscuits
- In a small bowl, whisk the cream of chicken soup and milk together.
- Roughly chop chicken into bite-size pieces.
- Combine all ingredients, except the biscuits, in a 6-quart slow cooker. Mix well.
- Cover and cook on low for 6-7 hours, until the chicken is tender and the liquid is hot and bubbly.
- About 20 minutes before serving, bake biscuits according to the package directions.
- Serve with hot biscuits.
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