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Crock Pot Chicken Pot Pie


What’s more comforting a chicken pot pie? How about a chicken pot pie in a soup bowl? Done and done.

Servings: 6

Time: 4 hours in crockpot


  • 2 lbs boneless skinless chicken breast
  • 1  small yellow onion, diced
  • 3 stalks celery, diced
  • 2 10.5 oz cans cream of chicken soup
  • 12 oz can evaporated milk
  • 2 tsp chicken bouillon
  • 1 tbsp poultry seasoning
  • 16 oz bag frozen mixed veggies
  • 1 package refrigerated biscuit rolls


  1. In a slow cooker, add the chicken, onion, celery, cream of chicken soup, evaporated milk, chicken bouillon and poultry seasoning. Cook on high for 4 hours or low for 8 hours. 

  2. With about 30 minutes remaining on the cook time, remove chicken breasts and shred the chicken. Add the chicken back to the crock pot with the frozen veggies and continue the last 30 minutes of cooking.

  3. Prepare the biscuits according to package instructions; top soup with cooked biscuit to serve.

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