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Slow Cooker Chicken Pot Pie – Easy Comfort Dinner

Print Recipe
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 boneless skinless chicken breasts
  • 1 can cream of chicken soup 10.5 oz (298 g)
  • 1 cup milk 240 mL
  • ½ medium onion chopped
  • 4 potatoes peeled and diced
  • 1 bag frozen mixed vegetables 16 oz (454 g)
  • ½ cup chopped celery
  • 1 tsp garlic powder
  • ½ tsp poultry seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 package Grands biscuits 16 oz (454 g), 8-count

Method
 

  1. Add the chicken breasts, cream of chicken soup, milk, onion, potatoes, frozen mixed vegetables, celery, garlic powder, poultry seasoning, salt, and pepper to a 6-quart slow cooker. Stir gently to combine.
  2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken reaches 165°F (74°C) and the potatoes are fork-tender.
  3. Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine.
  4. Bake the biscuits according to the package directions. Spoon the hot filling into bowls and top each serving with a warm biscuit.