Description

Easy Slow Cooker Chicken Pot Pie

No more fuss over classic comfort food! This Slow Cooker Chicken Pot Pie brings the beloved flavors of the traditional dish with minimal effort. Simply toss chicken breasts, frozen veggies, and a creamy soup mix into the slow cooker. After a few hours, add some buttery biscuits on top, and you’ve got a hearty dinner that’s sure to satisfy the entire family. Perfect for those busy weeknights when all you need is a cozy, warm meal waiting for you.

4 boneless, skinless chicken breasts (about 2 ½ lbs)
1 tsp garlic powder
1 tsp dried oregano
½ tsp cracked black pepper
1 medium yellow onion, diced
3 cups frozen mixed vegetables
1 (10.5 oz) can condensed cream of chicken soup
1 (10.5 oz) can condensed cream of celery soup
1 cup chicken broth
1 (16.3 oz) can jumbo biscuits

Directions:
1. Place chicken in a slow cooker. Season with garlic powder, oregano, and pepper.
2. Add onion and frozen vegetables.
3. Whisk soups with broth, pour over ingredients. Cook on high for 4-5 hours or low for 6-8 hours.
4. Shred chicken, return to slow cooker, and stir.
5. Bake biscuits, then serve with pot pie.

Prep Time: 6-8 hours
Kcal: 400 kcal per serving