Introduction

This was originally posted in October 2016 as part of my 31 Days of Slow Cooking series. I’m working on updating some of my recipes in order to make them healthier.

I love chicken pot pie. It’s a comfort food of mine. So, having chicken pot pie cooking in the slow cooker while I’m at work, running errands, or on an adventure.

This recipe is quick to put together in the morning before leaving for the day.

What you need

Chicken thighs or breasts
Frozen mixed veggies
Chicken broth
Flour
Seasonings
Biscuits

Ways to Adapt The Recipe

Use bone broth to up the protein in the recipe.
Add onions and/or mushrooms
Add kale and spinach before adding the biscuits. Double the veggies.
Add fresh parsley to the dish when serving it.

Cook the biscuits separately and top with the pot pie mixture.

What to Serve with it

Roasted asparagus
Green beans
Cooked carrot
Mashed potatoes
Side salad

Chicken Pot Pie

Stars of the Recipe

• 1 lb. Boneless Chicken breast or thighs, cut into 1-inch pieces
• 12 oz. Bag of frozen mixed veggies
• ¼ c. Flour
• 2 ½ c. Chicken broth
• 1 to 2 Tbsp. Italian seasoning
• alt and pepper, to taste
• ¼ c. Heavy whipping cream
• 1 package of Grands Biscuits (You can make your drop biscuits instead.)

Steps

1. Spray the casserole crock pot with cooking spray.
2. Add the chicken and veggies. Sprinkle flour over the chicken and veggies. Stir until all ingredients are coated.
3. Add the chicken broth and seasonings.
4. Cook on high for 3 hours or low for 6 h urs.
5. Add the whipping cream. Stir.
6. Top with the biscuits.
7. Cook on LOW for an hour.
8. Enjoy.