Crock Pot Chicken Pot Pie
A comforting and creamy chicken pot pie made effortlessly in your slow cooker.
Equipment
- Slow Cooker
Ingredients
- 2 pieces Boneless, Skinless Chicken Breasts or Thighs
- 2 cans Cream of Chicken Soup
- 1 can Cream of Celery Soup
- 12 oz Frozen Mixed Vegetables
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 2 teaspoons Black Pepper
- 16.3 oz Homestyle Biscuits
Instructions
- In a large pot, brown the Italian sausage over medium heat, breaking it apart as it cooks.
- Once browned, drain any excess fat from the pot.
- Add chopped onion, sliced carrots, and sliced celery to the pot. Cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
- Add diced potatoes and pour in the chicken broth. Bring to a gentle boil.
- Reduce heat and let the soup simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain creaminess.