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Slow-Cooker Chicken Pot Pie

  • Prep 30 min
  • Total 5 hr 0 min
  • Servings 4

One of our most popular recipes of all time! This easy and comforting chicken pot pie practically makes itself. MORE + LESS -

Girl Who Ate Everything
March 7, 2017


boneless skinless chicken breasts, cut into 1-inch pieces
cup sliced celery
white onion, diced finely (about 1 cup)
cans (14.5 oz each) cream of chicken soup
teaspoon celery seed
teaspoon poultry seasoning
teaspoon black pepper
can (16.3 oz) Pillsbury™ Grands!™ buttermilk biscuits
bag (12 oz) frozen mixed vegetables


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  • 1
    Spray a 4- to 6-quart slow cooker with cooking spray. Add the cubed chicken to the slow cooker and top with the celery and onion.
  • 2
    Sprinkle with celery seed, poultry seasoning and pepper. Pour the cream of chicken soup over the vegetables and cook on low for 4 hours, or until chicken is done.
  • 3
    Stir in the frozen vegetables and cook for an additional 30 minutes or until vegetables are heated through.
  • 4
    While vegetables are cooking, preheat oven to 350°F and bake biscuits for 13-15 minutes.
  • 5
    To serve, spoon some chicken filling onto a plate or bowl and top with a biscuit that has been split in half.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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. 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. Serve topped with a warm, buttery biscuit. My family all agreed that this chicken pot pie was a winner!
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