Slow Cooker Chicken Pot Pie & Biscuits
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
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Want the amazing flavors of chicken pot pie, without all the prep work?! This Slow Cooker Chicken Pot Pie with biscuits is the recipe you’ve been looking for. Slow cook the chicken, sauce and veggies all day, and then just before dinner bake the biscuits and use them as the “top layer” of your pie. Enjoy!

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • - Salt and pepper
  • 2 - 10 oz can(s) cream of mushroom
  • 1 - cup(s) milk
  • 1 - Tbsp minced onion
  • 2 - tsp garlic powder
  • 1 - 16 oz bag(s) frozen veggies
  • Side: - refrigerated biscuits**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the chicken breasts in the base of the slow cooker and season with a pinch of salt and pepper.
  2. In a large mixing bowl, whisk together the cream of mushroom soup, milk, minced onion, garlic powder. Then fold in the frozen mixed veggies. Pour over the chicken breasts in the slow cooker.
  3. Set on low and cook for 8 hours. Once cooked, shred the chicken into the sauce.
  4. Bake the biscuits, as directed. Layer the biscuits on top of the slow cooker chicken and veggies.
  5. Prepare salad.
  6. Serve Slow Cooker Chicken Pot Pie with Biscuits and salad.

Freezeasy Meal Prep Directions

  1. In a large mixing bowl, whisk together 4 cans of cream of mushroom soup, 2 cups milk, 2 Tbsp minced onion, and 2 tsp garlic powder. Then fold in the frozen mixed veggies.
  2. Open 4 cans of cream of mushroom soup.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 4 boneless chicken breasts
  • Half of the prepared sauce and veggies into each baggie

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours. Bake the biscuits and serve as the “top layer” of the chicken pot pie.

Dairy-Free Modifications

Unfortunately, there is not a great dairy-free option for this meal.

Gluten-Free Modifications

Unfortunately, there is not a great dairy-free option for this meal.

Printable Label Recipe Title

Slow Cooker Chicken Pot Pie & Biscuits

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Bake the biscuits just before dinner and serve as the “top layer” of the chicken pot pie.

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