Slow Cooker Chicken Pot Pie

Overhead view of chicken pot pie with biscuits.

Making chicken pot pie is a breeze with your slow cooker and a few pantry staples. Enjoy a comforting meal with minimal effort!

Course Main Dish - Chicken

Cuisine American - Southern

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 250kcal

Author Marye Audet-White

Ingredients

2 pounds boneless chicken breast
2 teaspoons herbs de provence
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup carrots peeled and sliced
3 celery ribs sliced
1 onion diced
10.5 ounces cream of chicken soup
10.5 ounces cream of celery soup
1 cup chicken stock
½ cup evaporated milk
1 cup frozen peas
biscuits homemade or canned - baked
Parsley chopped

Instructions

Spray the slow cooker with no-stick cooking spray.
Add all of the ingredients except peas, parsley, and biscuits.
Mix well.
Cover and cook on low for 6-8 hours.
During this time bake the biscuits.
About 30 minutes before serving shred the chicken in the slow cooker, add the peas, and mix well.
Place the baked biscuits on top.
Cover and continue to cook for 30 minutes.
Top with chopped parsley

Notes

Nutritional information does not include biscuits since that may differ between brands.

Storage:

Let the creamy chicken pot pie cool down before spooning it carefully into an airtight container. Try to keep the biscuits on top. It'll keep in the fridge for about 3 days or the freezer for 3 months.

Tips:

Follow the package directions for your biscuits.

You don't have to thaw the green peas or other frozen veggies you might add.

Nutrition