Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is a heartwarming meal filled with chicken and veggies in a savory gravy. Serve with warm biscuits for one delicious dinner!

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Prep Time: 15

Cook Time: 6

Servings:

Ingredients

1 ½ lbs. boneless skinless chicken breasts
1 small white or yellow onion, chopped
4 small russet potatoes, peeled then diced
1/3 cup chopped celery
2 bags (10 ounces each) mixed frozen vegetables (corn, peas, green beans and carrots mix)
1 can (10 ounces) cream of chicken soup OR use my homemade cream of chicken soup recipe
1 cup milk (I use 2%)
1 Tablespoon salted butter
1 Tablespoon dry ranch seasoning mix
2 teaspoons minced garlic
1 teaspoon seasoned salt
1/2 teaspoon black pepper
Warm biscuits, for serving on the side

Instructions

Place everything (except the biscuits) in a large 7 quart slow cooker. Cover with lid and cook on low heat for 6 hours OR cook on high heat for 3 hours.
Carefully remove the chicken breasts and shred. Place shredded chicken back in to the slow cooker and gently stir to combine everything.
Serve in individual bowls, with warm biscuits on the side. Enjoy!

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