Chicken Pot Pie is the king of comfort food, but dealing with pie crust on a weeknight? No thanks. This slow cooker version makes its own thick, creamy gravy while you work. The “crust” is simply canned biscuits thrown on top at the end. It’s genius.
Ingredients:
- 1.5 lbs Chicken Breasts (boneless, skinless).
- 2 cans Cream of Chicken Soup.
- 1 cup Milk.
- 1 onion (diced).
- 2 cups Frozen Peas & Carrots.
- 1 tsp Poultry Seasoning + Pepper.
- 1 can Refrigerated Biscuits (Grand’s style).
Instructions:
- Dump: Place chicken, soup, milk, onion, and seasonings in the slow cooker. Stir.
- Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Shred: Shred the chicken right in the pot with two forks. Stir in the frozen peas and carrots (they only need to warm up).
- The Biscuits: Cut raw biscuits into quarters. Place them on top of the chicken mixture.
- Finish: Cover and cook on HIGH for 45-60 minutes until biscuits are puffed and cooked through. (Tip: Use a paper towel under the lid to catch condensation so biscuits don’t get soggy!).
