Description
Get ready-to-eat chicken pot pie in a flash with this simple slow cooker recipe.
Ingredients
3 skinless boneless chicken breasts diced
1 large onion diced
1 large russet potato peeled and diced
1 can cream of chicken soup 10 Β½ oz.
1 can cream of celery soup 10 Β½ oz.
1 c. low sodium chicken broth
Β½ tsp poultry seasoning
1 tbsp fresh parsley
8 baked biscuits homemade or refrigerated
3 c. frozen mixed vegetables defrosted
black pepper to taste
Instructions
Into a 4-quart slow cooker, add the onion, potato, and chicken.
Place the cream of celery soup, cream of chicken soup, broth, and seasonings in a small bowl. Mix well until combined, then stir this into the chicken mixture.
Set to cook for 4 hours on high or 7 hours on low.
Then, add the mixed veggies and continue to cook for another hour.
In the meantime, bake the biscuits following the recipe or in a refrigerated biscuit container.
Give the pot pie a good stir and spoon it into bowls. Before serving, top with biscuits. Enjoy!
Notes
How To Make it Gluten free
Use cream of celery that is labeled gluten-free such as Mom’s Place.
It’s hard to find a gluten-free substitute for cream of chicken soup, but you can make homemade gluten-free easily.
Check the label for gluten-free Refrigerated biscuits. Some options are Krusteaz, Pillsbury, and Bob’s Red Mill. These are usually made with arrowroot, rice flour, or tapioca.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 Person
- Calories: 116
- Sugar: 3 g
- Sodium: 1633.7 mg
- Fat: 2.5 g
- Carbohydrates: 18 g
- Protein: 5.8 g
- Cholesterol: 8.4 mg