My Slow Cooker Chicken Pot Pie is easy as can be, serve the filling over biscuits!
This is my version of chicken pot pie, it’s not the healtiest version but sooo easy and good with biscuits. I often make this with canned biscuits but also like to do homemade once in a while.
I used 3 kinds of canned creamed soup, chicken with herbs, bacon, and celery. Use whatever cream soups you have available to you.
Add peas if you like them! I forgot to add them for the video I made.
- 1 lb Boneless Skinless Chicken Breasts, cut into 1 inch cubes
- 2 medium sized baking potatoes peeled and cubed
- couple dashes of black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small white onion, diced
- 10.5 oz Cream of Chicken Soup
- 10.5 oz Cream of Celery Soup
- 10.5 oz Cream of Bacon Soup
- 1 cup chicken broth
- 1 cup frozen peas (optional, add at the end of cooking time)
- 5 quart or larger
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Add everything to the slow cooker except the peas. Stir.
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Cover and cook on LOW for 8 hours without opening the lid.
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Add frozen peas if desired, and stir. Serve over baked biscuits (canned or homemade). Enjoy!
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The biscuit recipe I used in the video can be found here:
https://damndelicious.net/2018/01/17/flaky-mile-high-biscuits/
Nutritional values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/8 of the recipe, without biscuits.
Oh seriously! ? I am putting this on my menu for sure.
Drooling in this lovely creation of a dish Sarah!!! You are so creative and I thank you for stopping by MUNCHING MONDAYS with this recipe. Warmest, nic
Chicken pot pie has always been one of my all-time favorite dishes! I love the idea of it in a slow cooker! Pinning for later! Thanks!
This would be great to come home to after working all day. I bet it smells amazing. I need to try this soon!
I love chicken pot pie but don,t have a recipe, so ihave a slowcoocker so I will try this
DO YOU ADD WATER TO SOUP OR JUST USE THE CONCENTRATE. THANKS JOE
no, don’t add water. 🙂
I have this in the crock pot now! My husband is not a “soup” person – so I did two pounds of chicken and will serve with some sort of salad. I feel if I fill it up more he will become a “soup” person LOL. I do NOT know what I was thinking but when dumping my cream of’s in I used mushroom instead of chicken! I think the overall outcome will still be good. I thought about adding the can of chicken to it – but I cannot make up my mind!
love most of your recipes but this one is filled with canned soup, lot’s of fat, calories and tons of preservatives, ( i know you need to appeal to most ppl who don’t care ) would be much healthier making your own cream of soups..thank you for not using creamed soup too often!
I love the taste of creamed soups. But I agree 100% that it shouldn’t be used in every meal, I use it in meals only once or twice a week.
Could you freeze the “fixings” and then use in a crock pot later?
The only thing that wouldn’t do well is the potatoes, I suppose you could add a fresh potato to the slow cooker along with the freezer pack. I hope that helps!
If I do not want to use can soup because of the salt, fat etc. Could I make a cream sauce and add chicken broth?
Yes they may work! I have often used the healthy choice cream soup.
can the biscuits be put on top of the casserole in the crockpot with a paper towel to absorb any condensation from the lid and will they “bake” like that? I’ve seen recipes that do that I just can’t find one.
Hi Barbara! That would turn out like chicken and dumplings, even with the paper towel on top. Here is my chicken dumpling recipe. 🙂 https://www.themagicalslowcooker.com/2013/04/14/slow-cooker-chicken-and-dumplings/