Slow-Cooker Creamy Chicken Pot Pie

Slow-Cooker Creamy Chicken Pot Pie


2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces

1 cup heavy whipping cream

1/4 cup all-purpose flour

1 package (0.87 oz) chicken gravy mix

1 tablespoon poultry seasoning

1 bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables

1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits


  • 1Spray 5-quart slow cooker with cooking spray. Place chicken in slow cooker.
  • 2In small bowl, mix cream, flour, gravy mix, poultry seasoning and 1/2 teaspoon salt; pour over chicken. Cover and cook on Low heat setting 8 hours.
  • 3Heat oven to 350°F. Microwave mixed vegetables as directed on bag. Remove slow cooker insert. Stir in vegetables, and break up chicken pieces.
  • 4Separate dough into 8 biscuits. Top mixture with biscuits. Bake uncovered 33 to 37 minutes or until biscuits are dark brown on top and cooked all the way through.

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