Make an Easy Slow Cooker Chicken Pot Pie with a thick and creamy filling! Top this thick and creamy filling with freshly made biscuits for a comforting dinner! Comforting recipes like this or chicken and dumplings are great any night of the week since the slow cooker does most of the work.
Easy prep – The crockpot is perfect for making thick and comforting soups, so why not make your chicken pot pie filling in it? This easy crockpot chicken pot pie recipe is made with cream soups and fresh vegetables.
The crust – When you think of pot pie, you think of pie crust; since we use our slow cooker, we don’t use pie crust, and we use biscuits instead! Pour this filling into bowls and top with homemade biscuits or even canned baked biscuits. This chicken pot pie will be your go-to classic comfort food.
3 cans cream of chicken
3 cups milk
1 stalk celery (for flavor)
4 potatoes diced
Baby carrots cut up to my hearts desire
1 bag frozen peas
1 bag frozen corn
3 lbs chicken tenderloin (normally would do breast but using what I had to clear freezer space)
1/2 onion diced small
method of preparation
Cooking in high 4 hours, pull chicken and shred and put back in for 30 mins on high.
Update: needs 6 hours on high for this much, 4 hours should be fine for a smaller batch! The veggies were still a little crunchy at 4 hours.
Feeding 8 people, half are kids, so salt and pepper omitted for now and can be added on upon serving so no kids complain about “spicy flakes”