Description
With minimal prep, slow cooker chicken pot pie is a must make for dinner. Juicy chicken and vegetables topped with fluffy biscuits are no-fuss.
Ingredients
Scale
- 1 10 1/2-ounce can cream of mushroom soup
- 1 10 1/2-ounce can cream of chicken soup
- 1 cup homemade or low-sodium chicken broth
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1/4 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 large white onion, diced (about 1 cup)
- 1 large russet potato, peeled and diced (about 1 cup)
- 2 large carrots, peeled and diced (about 1/2 cup)
- 2 1/2–3 pounds boneless, skinless chicken, diced (you can use breasts or thighs)
- 1 cup frozen peas
- 8 biscuits (homemade or store-bought)
Instructions
- In a 6-quart slow cooker insert, stir together cream of mushroom soup, cream of chicken soup, chicken broth, parsley, and dry seasonings until well-combined. Add onion, potato, carrots, and chicken, and stir until well combined.
- Cover and cook on high for 4 hours, or on low for 7 hours.
- Stir in frozen peas and cook for another 1/2 hour on high, or 1 hour on low.
- Prepare biscuits if they require baking, according to recipe or package instructions.
- Stir mixture in the slow cooker together well. Taste and season with additional salt and pepper as needed. Serve in bowls topped with biscuits.
- Prep Time: 5 minutes
- Cook Time: 4 hours, 30 minutes
- Category: Chicken
- Method: Slow Cooker
- Cuisine: Comfort Food
Keywords: comfort food, chicken pot pie, slow cooker