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slow cooker chicken pot pie on a white plate
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Slow Cooker Chicken Pot Pie

Slow cooker Chicken Pot Pie is an easy pot pie recipe filled with a creamy sauce, chicken, and veggies and topped with an easy biscuit crust.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 Servings
Calories 502kcal

Equipment

  • slow cooker
  • Mixing Bowl

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 3 cups frozen mixed vegetables
  • 10.5 ounces cream of chicken soup
  • 10.5 ounces cream of celery soup
  • 2 cups bisquick
  • 2 cups milk
  • 8 tablespoons butter
  • Parsley for garnish

Instructions

  • Cut your chicken into bite size pieces.
  • Into your slow cooker add the chicken, vegetables and both soups.
  • Stir to combine.
  • Cook on low for 3 hours or 2 for hours on high.
  • Mix the bisquick with the milk. Whisk.
  • There will be some lumps it is okay. It will be very liquidy, that is also okay!
  • Pour the bisquick mixture over the chicken mixture.
  • Slice the butter and place on top of the bisquick mixture in the slow cooker.
  • Cover and cook another 2 hours on high or 3 hours on low.
  • Garnish with parsley and serve!

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 502kcal | Carbohydrates: 49g | Protein: 26g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 67mg | Sodium: 1258mg | Potassium: 750mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5018IU | Vitamin C: 10mg | Calcium: 246mg | Iron: 4mg