I love my slow cooker, especially during the winter months. I can use it to make ahead my family’s favorite comfort foods, even when we’re on the go. This lightened up version of slow cooker chicken pot pie is super easy to make ahead in the morning, and you can add the biscuits when you get home from work to have dinner on the table within thirty minutes.
Slow Cooker Chicken Pot Pie
Throw this in the slow cooker before work---add fresh biscuits, and dinner is served!
By Linette Gerlach
chicken breast, cooked and diced: 1 pound
mixed vegetables: 12 ounce bag
cream of chicken soup: 1 can
water: 1 cup
refrigerator biscuits: 1 to 1½ tubes
Step 1: Chop the chicken breast into bite size chunks. You can cook the chicken ahead for shorter cook times, or cook the chicken in your slow cooker if you increase your cook time by about 1 to 2 hours.
Step 2: Add in the mixed vegetables, water, and cream of chicken soup. Stir to combine all of the ingredients in the slow cooker.
Step 3: Cook on low for about 6-7 hours or cook on high in the slow cooker for 3-4 hours.
Step 4: About half an hour before you’re ready to eat, top the chicken mixture with refrigerator biscuits, about 1 inch apart. Place the lid back on your slow cooker and let it cook the biscuits on high for about 30 minutes.
Step 5: Serve with a salad or some fruit on the side.