Slow Cooker Chicken Pot Pie With Biscuits

Use your slow cooker to make chicken pot pie with biscuits on top to sop up the sauce. All the flavors of chicken pot pie but without the fuzz of making a crust. A delicious comfort dish for fall or winter.

Preparation Details

Prep Time: 20 mins

Cook Time: 3 hrs 30 mins

Total Time: 3 hrs 50 mins

Servings: 8

Ingredients

• 1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
• 10 ounces red-skinned potatoes, cut into bite-sized pieces
• 2 (10.5-ounces) cans condensed cream of chicken soup
• 1 ( 12-ounce) package frozen mixed vegetables
• 1 cup lower-sodium chicken broth
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 (16.3 ounce) package refrigerated biscuits

Steps

1. Gather all ingredients.
2. Combine chicken, potatoes, frozen mixed vegetables, soup, broth, onion, celery, dill, salt, pepper, smoked paprika, and garlic powder in a 4- to 5-quart slow cooker.
3. Cover and cook on Low 7 to 8 hours or on High 3 1/2 to 4 hours.
4. When ready to serve, bake biscuits according to package directions. Split and serve a biscuit atop each serving,