Slow Cooker Chicken Pot Pie

My favorite kind of meal – with this slow cooker chicken pot pie, there are no sides necessary. The meat, vegetables, and the biscuits are all you need. And there is absolutely no canned cream of chicken soup in this – but don’t worry, it is still very creamy and amazing – just like you’d expect a pot pie to be. And boy is this tasty!

Another awesome thing about this dish is that you don’t need to chop and vegetables. We are taking the “short cut” of just using half a bag of frozen mixed vegetables. The kind I use has green beans, corn, carrots and peas – I get them from ALDI.

So how to make this creamy without the condensed soup mix? Well, I’m glad you asked! Don’t worry when you first throw everything in the slow cooker. Yes, it will be watery, but that’s ok. That is how it will cook for most of the time.

But you will come in at the end and make a quick cream sauce with butter, flour, and milk and mix it in the with everything else. It blends perfectly and leaves you with that creamy, tasty, and satisfying pot pie filling that you would expect.

Oh – and the absolute best part of this recipe? It’s part of an AMAZING slow cooker meal plan where you will create 20 meals for about $160 in under 3 hours! Check it out ->

For the biscuits – if you want to make them from scratch, be my guest. I just used the ones that come in the tube.

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

Slow Cooker Chicken Pot Pie

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Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Author: Lauren Cobello

Ingredients

• 2 Boneless Skinless Chicken breasts
• 1 cup water
• 1/2 bag of frozen mixed vegetables
• 1 Tbsp parsley
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 tsp minced garlic
• 2 chicken bouillon cubes
• 1/2 tsp salt
• 4 Tbsp butter
• 4 Tbsp flour
• 1 cup milk preferably whole milk
• 1 package of biscuits.

Instructions

• Place the chicken breast in the bottom of the slow cooker.
• Add water, vegetables, spices, bouillon cubes, and garlic.
• Cook on high for 4 hours (or medium for 6, or low for 8)
• Shred the chicken into chunks with forks.
• In a small sauce pan, heat butter over medium heat.
• Once melted, whisk in flour until well blended.
• Add the milk.
• Whisking often, heat until it bubbles and thickens.
• Add thickened liquid to the slow cooker and mix it in well.
• Cook for an additional 20-30 minutes.
• In the meantime, cook the biscuits.
• Serve and enjoy!