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Overhead shot of chicken pot pie with biscuits, chicken, potatoes, and mixed vegetables in creamy sauce.

Slow Cooker Chicken Pot Pie

Slow cooker chicken pot pie with creamy chicken and vegetable stew topped with flaky biscuits, ready in 3 hours.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 250 kcal

Ingredients
  

Slow Cooker Chicken and Vegetable Stew

  • 1 ½ lbs boneless, skinless chicken breasts
  • ½ cup low sodium chicken broth
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp dried thyme
  • ¼ tsp dried rosemary
  • 1 tsp onion powder
  • 2 (10.5 oz) cans cream of chicken soup
  • 3 medium Yukon gold potatoes, diced
  • 3 tsp garlic
  • 1 (12 oz) bag frozen mixed vegetables
  • ½ cup sour cream

Biscuits

  • 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)

Instructions
 

Slow Cooker Chicken and Vegetable Stew

  • Add chicken and broth:

    Put chicken into a 6-quart slow cooker and top with chicken broth.

  • Season chicken with spices:

    Sprinkle chicken with salt, pepper, thyme, rosemary, and onion powder.

  • Add soup and vegetables:

    Add cream of chicken soup over chicken, then add potatoes, garlic, and frozen mixed vegetables.

  • Cook on low or high:

    Cover and cook on low for 6-8 hours or on high for 3-4 hours.

  • Shred chicken and stir:

    Take out chicken and shred using two forks. Put back into slow cooker with sour cream; stir thoroughly.

Biscuits

  • Prepare biscuits:

    Prepare biscuits per package instructions.

  • Serve stew with biscuit:

    Serve stew with a biscuit on top.
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