Thursday, July 7, 2011

Chicken Pot Pie in Slow Cooker

Well, I sure have some catching up to do. There are many recipes in the que to post. Starting with this one. It's easy and delicious. This is not a traditional chicken pot pie, rather you spoon the chicken mixture over freshly baked biscuits. I've found this is a yummy way to serve veggies to my kids (slow cooker meals are great for babies and toddlers who need softer veggies!).

Chicken Pot Pie in Slow Cooker (adapted from
2 cans cream of chicken soup (Healthy Request kind from Campbell's)
2 chicken bouillon cubes
1-2 garlic cloves, minced
1 teaspoon fresh thyme
1 1/2 teaspoons rosemary, crushed (I used dry rosemary, but you can certainly use fresh)
4 chicken breasts, chopped into 1" cubes, seasoned with salt, pepper, garlic powder and onion powder
1 cup celery, chopped
1 cup carrots, chopped
1 cup green beans, chopped
1/2 cup potatoes, chopped into 1/2" pieces
3/4 cup frozen peas
1/2 cup frozen corn

  1. Put all ingredients except for the frozen peas and frozen corn into the slow cooker. Cover and cook for 3 hours on high.
  2. Add frozen peas and frozen corn, stir into chicken mixture, and cover again. Cook for another hour on high (total cooking time is 4 hours). 
  3. Meanwhile, bake some biscuits in the oven. You can use biscuits from a can, or from scratch (I use a Betty Crocker biscuit recipe that I will eventually post on here).
  4. Slice biscuits in half and spoon mixture over the top, serve and enjoy.


Heather said...

Just made this for dinner and we loved it! I just put frozen chicken breasts in and cut them up when I added the corn at the end. Worked great!

Jessica SG said...

Glad you liked it, Heather! Great thinking on the chicken - even easier!