Easy Chicken Pot Pie Recipe - in the slow cooker
Prep time
Cook time
Total time
Serves: 6
  • 1.5 lbs. boneless chicken breasts
  • 2 cans cream of chicken soup (10.5 oz each)
  • 1 bag frozen mixed vegetables
  • 2 cups chicken broth (or 2 cups of water, 1 cube chicken bouillon)
  • 1 cup milk
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper
  • 4 Tbsp butter
  • 4 Tbsp flour
  • Biscuits
  1. Combine cream of chicken soup, chicken broth, milk and seasoned salt in slow cooker and mix well.
  2. Place chicken breasts in soup mixture.
  3. Cook over low for 4-5 hours.
  4. In a sauce pan, melt butter over medium heat.
  5. Mix in flour and whisk continuously for about 5 minutes or until the roux turns slightly brown.
  6. Scoop out about 3 cups of the cooked soup mixture and stir into the roux until well mixed and evenly thick (it should be very thick).
  7. Pour thickened mixture into the slow-cooker and mix well.
  8. Cook mixed vegetables as directed in the microwave, and mix into the slow-cooker.
  9. Slightly pull chicken into smaller chunks (if not already done so through stirring)
  10. Serve over warm biscuits.
Recipe by Lauren Greutman at https://www.laurengreutman.com/easy-chicken-pot-pie-recipe/