Chicken Pot Pie-The Easy Way!

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FullSizeRender (9)Craving the deliciousness of chicken pot pie, but don’t feel like slaving away over a pie crust and spending the time baking in the oven? Try this slow cooker version of deconstructed chicken pot pie!








  • 4 chicken breasts (frozen)
  • 2 cans cream of chicken soup (low sodium)
  • 6 baby red potatoes, quartered
  • 1 cup frozen peas
  • 1 cup diced carrots (can use frozen or fresh)
  • 1 small onion, diced
  • salt and pepper to taste
  • 1 bay leaf
  • 1 can of refrigerated biscuits
  • 1/2-1 c shredded cheddar cheese


In a slow cooker, combine chicken breasts, potatoes, vegetables, cream of chicken soup, salt and pepper, and bay leaf. Cook on low for 6-8 hours until chicken is fully cooked. Use a wooden spoon to break up chicken after cooked. Prepare biscuits according to package directions. Serve slow cooker mixture over biscuits. Top with shredded cheese if desired.


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
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