Cooking With Cat: Slow Cooker Creamy Chicken Pot Pie

pot pie



  • 2.5 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 cup heavy cream
  • ¼ cup flour
  • 1 package (0.87 oz.) chicken gravy mix
  • 1 tbsp poultry seasoning
  • 12 oz. frozen mixed veggies
  • 1 can (16.3 oz.) Pillsbury Grands refrigerated buttermilk biscuits


  • Spray slow cooker with cooking spray.
  • In small bowl, mix cream, flour, gravy mix, poultry seasoning and ½ tsp salt. Pour over chicken in crockpot.
  • Cover and cook on low for 8 hours.
  • Add frozen veggies after around 7.5 hours and continue cooking.
  • After 8 hours, stir around and break up chicken pieces.
  • Heat oven to 350°F.
  • Remove slow cooker insert.
  • Open biscuits and lay them across the top, covering the chicken mixture.
  • Bake uncovered until biscuits are browned, about 35 minutes.

This dinner was so good! This is everything I look for in a chicken pot pie. The flavor was wonderful. I did tweak the recipe a little; I added some onion powder to the crockpot. The original recipe instructed to cook the frozen veggies in the microwave and then add it to the crockpot at the last minute. I thought that seemed silly and just added the frozen veggies right in and it came out fine. The original recipe also called for chicken thighs, but I changed it to chicken breasts, so either would work. I hope you enjoy this twist on a classic dish!


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