Slow Cooker Chicken Pot Pie {with Biscuits}
Making chicken pot pie doesn't get much easier than this, especially when using your slow cooker and just a few pantry staple ingredients.
Servings: 6
Ingredients
- 1 ½ lbs. chicken breast cut into 1-inch cubes
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. crushed red pepper flakes optional, for a hint of spice
- 2 carrots peeled and sliced
- 2 celery ribs sliced
- 1 yellow onion diced
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of celery soup
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup frozen peas
- Cooked homemade biscuits (or cooked canned biscuits) for serving
- fresh parsley (for garnish)
Instructions
- In the slow cooker, combine everything except for the frozen peas. Mix well to ensure the ingredients are fully incorporated.
- Cover the slow cooker and cook on low heat for 5-6 hours or high heat for 3-4 hours, or until the chicken is cooked through and tender, and the vegetables are soft.
- Around 30 minutes before serving, stir the frozen peas into the slow cooker.
- Place cooked homemade or store bought biscuits on top of the chicken and vegetable mixture, brush the biscuits with melted butter if desired.
- Serve the chicken and biscuits and garnish with chopped fresh parsley if desired. Enjoy!
Video
Nutrition
Calories: 309kcal | Carbohydrates: 17g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1200mg | Potassium: 872mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4098IU | Vitamin C: 14mg | Calcium: 94mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
