Slow-Cooker Chicken Pot Pie

Slow-Cooker Chicken Pot Pie
Servings: 8 Prep 20 mins Cook 11 mins Slow Cook 7 hrs on LOW Slow Cook 4 hrs on HIGH


  • 1/3 cup all-purpose flour
  • 1 3/4 teaspoons poultry seasoning
  • 1 3/4 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds boneless, skinless chicken thighs and breasts, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 2 large carrots, peeled and cut into half-moons
  • 2 celery ribs, sliced
  • 2 red-skin potatoes, scrubbed and cut into 1/2-inch pieces
  • 8 white mushrooms, thinly sliced
  • 1 large onion, chopped
  • 1 1/2 cups low-sodium chicken broth
  • 2 1/4 cups biscuit mix (such as Bisquick)
  • 2/3 cup milk

Make It

1. Combine flour, poultry seasoning, 1 teaspoon of the thyme, salt and pepper in a large resealable bag; add chicken pieces to bag and toss to coat.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag with a slotted spoon, shaking off excess flour. Set remaining flour mixture aside and add chicken to skillet. Cook for 5 minutes, stirring occasionally, or until browned; place in slow cooker.

3. Add remaining 1 tablespoon oil to skillet and stir in carrots, celery, potatoes, mushrooms and onion; cook, stirring often, for 5 minutes. Stir remaining flour mixture into skillet and cook 1 minute. Add broth to skillet and bring to a boil. Pour skillet contents into slow-cooker bowl. Cover and cook on HIGH for 4 hours or LOW for 7 hours.

4. When there is 1 hour cook time remaining, stir together biscuit mix, milk and remaining 3/4 teaspoon thyme. Drop biscuit mix by the tablespoonful over top of chicken mixture. Cover slow-cooker bowl with a cotton dish towel and place lid over top. Continue cooking until biscuits are cooked through.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 388, Fat, total (g): 13, chol. (mg): 91, sat. fat (g): 3, carb. (g): 38, fiber (g): 3, pro. (g): 30, sodium (mg): 801, Percent Daily Values are based on a 2,000 calorie diet.