Slow Cooker Chicken Pot Pie
This hearty slow cooker chicken pot pie is not only incredibly delicious but is the ultimate comfort food. Loaded with tender chicken, soft vegetables, a creamy base and topped with buttery biscuits, this is going to be your new favorite slow cooker meal.
Equipment
- slow cooker liners optional
Ingredients
- 3 lbs bone-in chicken thighs
- 2 tbsp Lawry's Chicken & Poultry Rub
- 3 russet potatoes
- 10.5 oz. cream of celery soup
- 10.5 oz. cream of chicken soup
- 1 cup milk
- 1 chicken Boullion cube
- 12 oz. frozen mixed vegetables
- 16 oz Pilsbury refrigerated biscuits 8 count
Instructions
- Spray the bottom of a slow cooker with cooking spray or line with a slow cooker liner.
- Remove the skins from the chicken thighs and place in the bottom of slow cooker.
- Sprinkle Lawry's seasoning over top of the chicken thighs.
- In a mixing bowl, combine cream of chicken soup, cream of celery soup and milk.
- Mix until well incorporated then pour over the top of the chicken.
- Peel potatoes then cut into bite sized pieces. Add to slow cooker.
- Cover and cook on low for 6 hours or on high for 4 hours.
- 1 1/2 hours before serving, remove cover and take chicken out.
- Shred chicken and discard bones.
- Return shredded chicken back to slow cooker.
- Add in frozen vegetables and mix well.
- Cover and cook for another 1 - 1 1/2 hours.
- 15 minutes before serving, cook biscuits according to package directions.
- Serve cooked biscuits over top of chicken pot pie soup.
- Enjoy!
Nutrition
Calories: 693kcalCarbohydrates: 55gProtein: 33gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 153mgSodium: 1164mgPotassium: 947mgFiber: 4gSugar: 5gVitamin A: 2496IUVitamin C: 9mgCalcium: 115mgIron: 5mg
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