Slow Cooker 5-Ingredient Chicken Pot Pie
This creamy Slow Cooker 5-Ingredient Chicken Pot Pie combines tender shredded chicken, vegetables, and crisp biscuit pieces with minimal prep and cleanup. It is an easy, cozy dinner that feeds six.
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs Fully thawed
- 2 10.5-ounce cans cream of chicken soup
- 1 12-ounce bag frozen peas and carrots Use straight from the freezer
- 1 cup low-sodium chicken broth
- 1 16-ounce can large refrigerated biscuits Cut each biscuit into 4 pieces
- butter or cooking spray For greasing the slow cooker
- salt Add if needed at the end
- black pepper Add if needed at the end
Instructions
- Lightly grease the inside of a 5- to 6-quart slow cooker with butter or cooking spray.
- Lay the fully thawed chicken breasts or thighs across the bottom of the slow cooker in an even layer.
- In a medium bowl, whisk together the cream of chicken soup and chicken broth until most of the large lumps are gone.
- Pour the soup-and-broth mixture over the chicken, aiming to cover it as evenly as possible.
- Sprinkle the frozen peas and carrots over the top without thawing them first.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken reaches at least 165°F in the thickest part and shreds easily.
- Remove the slow-cooker lid and use two forks to shred the chicken directly in the pot, stirring it into the creamy sauce and vegetables.
- About 30 minutes before serving, heat the oven to 400°F, cut each refrigerated biscuit into 4 pieces, and arrange the pieces on an ungreased baking sheet with space between them.
- Bake the biscuit pieces for 10 to 14 minutes, until puffed, deep golden brown, and crisp around the edges.
- Taste the filling and add salt and black pepper if needed, then spoon the hot chicken mixture into shallow bowls or onto plates and top each serving with warm biscuit pieces.
Notes
Store the filling and biscuit pieces separately in shallow containers in the refrigerator within 2 hours. The filling keeps for about 3 to 4 days. Reheat the filling on the stovetop over low heat or in the microwave until steaming hot, adding a spoonful of chicken broth or milk to loosen it if needed. Reheat the biscuits in a 350°F oven for a few minutes to crisp them again.
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