Slow Cooker Chicken Pot Pie
Dairy-inclusive slow cooker chicken pot pie with tender chicken, vegetables, and creamy broth, served with buttermilk biscuits.
Ingredients
Chicken and Vegetable Stew
- 4 boneless skinless chicken breasts
- 5 gold potatoes, peeled and cubed (about 2 cups)
- 1 medium onion, chopped
- 4 sticks celery, chopped
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 2 (10.5 oz) cans cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream or whole milk
- 1 (16 oz) bag frozen mixed vegetables
- Fresh parsley, for garnish (optional)
Biscuits
- 1 (16.3 oz) can Grands southern homestyle butter tastin’ biscuits
Instructions
Chicken and Vegetable Stew
Layer chicken in slow cooker:
Arrange chicken breasts in a single layer at the bottom of a 6-7 quart slow cooker.Add vegetables and liquids:
Scatter potatoes, onion, celery, garlic, thyme, salt, and pepper evenly over the chicken. Pour cream of chicken soup, chicken broth, and heavy cream on top.Cook on low or high:
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.Bake biscuits:
In the final hour, heat the oven and bake biscuits following package instructions.Shred chicken and add vegetables:
While biscuits bake, transfer chicken to a cutting board; dice into bite-sized pieces or shred using a fork. Return chicken to the slow cooker, add frozen vegetables, and stir. Cover and cook until vegetables are hot.Serve with parsley and biscuits:
Top with fresh chopped parsley. Spoon into bowls and serve alongside warm biscuits.