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Slow-Cooker Creamy Chicken Pot Pie

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Slow-Cooker Creamy Chicken Pot Pie
  • Prep Time 15 min
  • Total Time 3 hr 50 min
  • Servings 8
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This biscuit-topped beauty delivers on pot pie flavor without the hassle.

Ingredients

2 1/2
lb boneless skinless chicken thighs, cut into 1-inch pieces
1
cup heavy whipping cream
1/4
cup all-purpose flour
1
package (0.87 oz) chicken gravy mix
1
tablespoon poultry seasoning
1/2
teaspoon salt
1
bag (12 oz) frozen mixed vegetables
1
can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

Directions

  • 1 Spray 5-quart oval slow cooker with cooking spray. Place chicken in slow cooker.
  • 2 In small bowl, mix whipping cream, flour, gravy mix, poultry seasoning and salt; pour over chicken. Cover; cook on Low heat setting 3 to 4 hours or until chicken is tender.
  • 3 Heat oven to 350°F. Stir frozen mixed vegetables into slow cooker. Remove slow cooker insert.
  • 4 Separate dough into 8 biscuits. Top mixture in slow cooker with biscuits. Bake uncovered 35 to 40 minutes or until biscuits are deep golden brown on top and cooked through.
Tips  

Add 2 cups diced onions to the chicken mixture before adding to slow cooker for more savory flavor.

Size matters! We tested this recipe in smaller slow cookers, and while the chicken mixture works fine, the biscuits don’t get done. To make this in a smaller slow cooker, bake biscuits separately as directed on can.

Did you know that most removable slow-cooker inserts are actually ovenproof? Top with biscuits, and pop it in the oven for an easy finish. If yours is not ovenproof, bake biscuits separately as directed on can. Check out our tip sheet for more slow-cooker secrets.

Nutrition Information 
No nutrition information available for this recipe
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