Slow Cooker Chicken Pot Pie
ID: 6b92b86e...
An incredibly easy and comforting chicken pot pie made right in your slow cooker. Featuring tender chicken, mixed vegetables, a creamy chicken sauce, and fluffy golden buttermilk biscuits baked on top.
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🍳 Cooking Flow
Mix cream of chicken soup, chicken pieces, frozen vegetables, and seasoning in the slow cooker. → Stir the mixture thoroughly and flatten the surface. → Arrange 8 raw canned biscuits on top in a single layer. → Cover and cook on High for 4 hours or Low for 8 hours. → Serve hot when biscuits are golden brown and fully cooked.
Cooking Steps
Brief Cooking Order
Mix cream of chicken soup, chicken pieces, frozen vegetables, and seasoning in the slow cooker. → Stir the mixture thoroughly and flatten the surface. → Arrange 8 raw canned biscuits on top in a single layer. → Cover and cook on High for 4 hours or Low for 8 hours. → Serve hot when biscuits are golden brown and fully cooked.
Introduction
An incredibly easy and comforting chicken pot pie made right in your slow cooker. Featuring tender chicken, mixed vegetables, a creamy chicken sauce, and fluffy golden buttermilk biscuits baked on top.
Step 1
Empty the 50 oz can of Cream of Chicken soup into the bottom of an 8-quart crockpot.
Step 2
Add 2.5 lbs of raw, cut chicken breast pieces on top of the soup.
Step 3
Pour in two 12 oz bags of frozen mixed vegetables.
Step 4
Season generously with the salt, pepper, and garlic seasoning blend.
Step 5
Stir all the ingredients thoroughly with a large spoon until everything is well combined, then flatten the top of the mixture.
Ingredients List
Important Notes
You do not need to add extra liquid; the frozen vegetables and slow cooker environment will generate plenty of moisture during cooking.
This recipe can easily be halved if cooking in a smaller slow cooker or for a smaller family.
Ensure the biscuits are fully baked through before serving; they should be golden brown on top and cooked in the center.
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