This creamy slow cooker chicken pot pie is a great meal for busy families. It’s a hearty stew that’s so comforting served with buttermilk biscuits instead of a crust. Kids love it, too!
Prep Time::20 mins
Cook Time:: 6 hrs
Total Time:: 6 hrs 20 mins
Servings::16
Ingredients
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10 medium red potatoes, quartered
4 large skinless, boneless chicken breast halves, cut into cubes
2 (26 ounce) cans condensed cream of chicken soup
1 (8 ounce) package baby carrots
1 cup chopped celery
6 cubes chicken bouillon (Optional)
1 tablespoon ground black pepper, or to taste
2 teaspoons garlic salt, or to taste
1 teaspoon celery salt, or to taste
1 (16 ounce) bag frozen mixed vegetables
Directions
Combine potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt in a slow cooker; cover and cook on High for 5 hours.
Dotdash Meredith Food Studios
Stir in frozen mixed vegetables; continue to cook on High for 1 hour more.
Dotdash Meredith Food Studios
Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS