Crock Pot Chicken Pot Pie
Get ready-to-eat chicken pot pie in a flash with this simple slow cooker recipe.
8 Servings
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 ½ oz.
- 1 can cream of celery soup 10 ½ oz.
- 1 c. low sodium chicken broth
- ½ 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.