Slow Cooker Chicken Pot Pie

Simple recipe for an easy pot pie, prepared in the slow cooker and finished off in the oven!

Course Main Course

Keyword chicken pot pie

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

1 bag frozen boneless, skinless chicken breasts
2 bags frozen mixed vegetables
1 Family sized can Cream of Chicken soup
1 cup water
2 cans Large refrigerated buttermilk biscuits

Instructions

Place frozen chicken breasts in slow cooker and add water.
2. Cook on high for 2-3 hours. Shred chicken with a fork.
3. Add can of soup and frozen vegetables. Mix with chicken and add salt and pepper to your taste. Continue cooking on high for 1 more hour.
4. Scoop mixture into greased 9x13 baking pan and top with biscuits. Bake at 350 degrees for 20-25 minutes or until biscuits are golden brown.

Recipe Notes

This is a "short cut" version of chicken pot pie using condensed soup and frozen vegetables, but still tastes super delicious and hearty! Some prefer to bake the biscuits separately to assure both sides of biscuit are cooked well...whatever is your personal preference. Enjoy! :)