Classic Chicken Pot Pie
A comforting chicken pot pie recipe with tender chicken, vegetables, and flaky biscuits, perfect for family dinners.
Equipment
- Slow Cooker For easy and low-maintenance cooking.
Ingredients
Main Ingredients
- 3 breasts Chicken Breasts (Boneless-Skinless)
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Black Pepper
- 1.5 teaspoons Garlic Powder
- 0.5 teaspoon Onion Powder
- 0.75 teaspoon Poultry Seasoning (or sage, rosemary, thyme)
- 0.5 cup Yellow Onion, diced
- 0.75 cup Diced Celery
- 3 medium Potatoes, peeled & diced
- 16 ounces Frozen Mixed Vegetables
- 1 can Cream of Chicken Soup (or use homemade)
- 1 cup Milk
- 0.5 cup Chicken Broth
- 16 ounces Grands Biscuits (8 flaky layers style)
Instructions
- In a slow cooker, place chicken breasts and season with salt, black pepper, garlic powder, onion powder, and poultry seasoning. This will enhance the chicken's flavor as it cooks.
- Add diced onion, celery, potatoes, and frozen mixed vegetables. These ingredients add both flavor and nutrition to the dish.
- In a bowl, whisk together cream of chicken soup, milk, and chicken broth until smooth. Pour this mixture over the vegetables without disturbing the chicken at the bottom. This ensures the chicken stays juicy.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. If you’re in a hurry, opt for the high setting.
- About 20 minutes before serving, preheat the oven and bake the biscuits following the package instructions. For a golden biscuit topping, brush them with melted butter before baking.
- Once cooked, remove the chicken, shred it, and return it to the slow cooker. Stir to combine everything. This will help distribute the flavors throughout the dish.
- Serve the hot pot pie with a biscuit on top of each serving. Enjoy this comforting meal with your loved ones!
Notes
For a golden biscuit topping, brush the biscuits with melted butter before baking.