Crockpot Chicken Pot Pie

nibbleboard.com/recipes/crockpot-chicken-pot-pie-recipe

Ingredients

Instructions

1. Place chicken breasts in the bottom of a 6-quart slow cooker. Pour cream of chicken soup and milk over the top.
2. Add chopped onion, diced potatoes, frozen mixed vegetables, and chopped celery to the slow cooker.
3. Sprinkle garlic powder, poultry seasoning, salt, and pepper over everything. Stir gently to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and potatoes are fork-tender.
5. Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker and stir well to combine with the creamy vegetable mixture.
6. Bake biscuits according to package directions, usually 350°F for 13-17 minutes until golden brown.
7. Ladle the chicken pot pie filling into bowls, top each with a warm biscuit, and garnish with chopped parsley.

Nutrition per Serving

Chef Tips

• I've found that dicing the potatoes into small ½-inch cubes is key — they cook more evenly and break down just enough to thicken the sauce naturally.
• For a richer filling, swap the milk for half and half. After trying both ways, I always go with half and half when I'm making this for company.
• No cream of chicken soup? Whisk together 2 tablespoons butter, 2 tablespoons flour, and 1 cup chicken broth in a small saucepan until thick — works perfectly.
• If you want to use the filling under an actual pie crust, pour it into a baking dish, top with a sheet of thawed puff pastry, and bake at 400°F for 20 minutes until golden.
• Make a double batch of the filling and freeze half in a gallon zip-top bag. On a busy week, thaw it overnight in the fridge and just reheat and add biscuits.

Storage

Store the filling and biscuits separately in airtight containers in the fridge for up to 4 days. The filling actually tastes better the next day as the flavors meld together.