Double down on classic comfort food with this Slow Cooker Chicken Pot Pie Recipe. In the crock pot chicken pot pie you will use tender chicken and tons of fresh veggies.
ServingServing: 8(6-8 servings)
Prep Time 10 minutesminutes
Cook Time 8 hourshours15 minutesminutes
Total Time 8 hourshours25 minutesminutes
Ingredients
2poundschicken tenders, cut into bite sized pieces
3Tablespoonsolive oil, divided
2½teaspoonssalt, divided
1teaspoonground black pepper
4large carrots, halved and chopped
4celery sticks, chopped
½large yellow onion, chopped
8baby red potatoes, quartered
2garlic cloves, minced
1cupcanned corn, drained
1cancondensed cream of chicken soup, (10.5 ounces)
1can condensed cream of mushroom soup, (10.5 ounces)
In a large skillet, heat 1 ½ tablespoons olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned on all sides. Transfer the chicken to a crockpot.
Add the remaining olive oil to the skillet followed by the carrots, celery, onion, and potatoes. Season with the remaining salt and sauté for about 5 minutes. Add minced garlic and cook until fragrant. Transfer the veggies to the crockpot with the canned corn.
Whisk together the cream of chicken soup, cream of mushroom soup, and chicken stock. Stir the mixture over the chicken and vegetables in the crockpot.
Cover the crockpot and cook on low heat for 8 hours or on high heat for 4 hours. Add the frozen peas 30 minutes before the cooking time is up.
Around 30 minutes before serving, prepare the biscuits per the package’s instructions.
Ladle the chicken pot pie filling into bowls and top each with a biscuit.
Notes
Store leftovers in an airtight container, in the fridge.