Try the easiest chicken pot pie recipe yet — toss stuff in and let your slow cooker do its thing, then top with fresh-from-the-oven biscuits. Mmmm!
For years I’ve been making a chicken pot pie recipe that my family loves. But it’s definitely a labor of love with a ton of steps and some serious time needed to set aside to make it.
It got me thinking that maybe I could still capture the flavor of one of our favorite dishes but that I could make it a whole lot easier but making a few minor changes and throwing in some shortcuts.
I used some frozen vegetables to cut down on chopping time and some buttery Pillsbury biscuits for a crust.
This Slow Cooker Chicken Pot Pie is one of the easiest and yummiest dinners I’ve made in a while without sacrificing the taste that says love, home, and comfort.
The best part is that it’s made in a slow cooker, which means with a little prep that cozy home-cooked meal smell can be in your kitchen all day. Just add some cubed chicken to your slow cooker and top it with sliced celery, onions, and some essential seasonings that give it that chicken pot pie flavor. Add some cream of chicken soup and let it cook away. I even fooled my family into thinking their favorite classic chicken pot pie was in the oven. When my son came home from school, he took a whiff and said, “Yes! Chicken pot pie!” But then he wandered over to the oven and looked confused to see nothing inside.
After four hours, add your frozen vegetables to the slow cooker and start baking your Pillsbury biscuits.Serve your chicken filling topped with a warm buttery biscuit. My family all agreed that this chicken pot pie was a winner!
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