Description
Creamy, easy Slow Cooker Chicken Pot Pie with Biscuits—set it and forget it. Fast comfort at home with biscuits.
Ingredients
For the Filling:
- 1½ lb (about 680 g) chicken breasts, cubed
- ½ tsp each of salt, pepper, dried oregano, and thyme
- 1 tsp each of paprika, onion powder, and garlic powder
- 1 Tbsp minced garlic
- 1 medium onion, diced
- 12 oz bag frozen mixed vegetables
- 2 (10 oz) cans condensed cream of chicken soup
- ¼ cup milk
For the Biscuits:
- Biscuits (refrigerated or homemade), quantity per packaging for topping
Instructions
-
Prep the Slow Cooker
Lightly spray the interior of your slow cooker with non-stick cooking spray. -
Layer the Filling
Place cubed chicken, diced onion, minced garlic, frozen veggies, salt, pepper, oregano, thyme, paprika, onion powder, garlic powder, cream of chicken soup, and milk into the slow cooker. Stir gently to combine. -
Cook Low and Slow
Cover and cook on Low for 5 to 6 hours or on High for 3 to 4 hours, until chicken is cooked through and veggies are tender. -
Bake the Biscuits
About 20 minutes before the filling finishes cooking, bake the biscuits according to package directions until golden brown. -
Assemble for Serving
Once biscuits are ready, spoon the creamy chicken pot pie filling into bowls or a serving dish, and top each portion with a biscuit. Serve immediately.
Notes
Thickness tip: If the filling is too thin, stir in a bit of flour or cornstarch dissolved in milk during the last hour of cooking to thicken.
Herb variation: Add a pinch of poultry seasoning or fresh rosemary for an extra layer of flavor.
Biscuit placement: If you prefer the biscuits softer, let them rest on top of the filling for 5 minutes before serving; for crunchier edges, serve on the side.
Keywords: Slow Cooker Chicken Pot Pie with Biscuits