Slow-Cooker Creamy Chicken Pot Pie


  • 2½ pounds boneless skinless chicken thighs (cut into 1-inch pieces)
  • 1 cup heavy whipping cream
  • ¼ cup all-purpose flour
  • 1 package chicken gravy mix
  • 1 tablespoon poultry seasoning
  • ½ teaspoon salt
  • 1 (12 ounce) bag frozen mixed vegetables
  • 1 can refrigerated buttermilk biscuits


Spray 5-quart oval slow cooker with cooking spray. Place chicken in slow cooker.

In small bowl, mix whipping cream, flour, gravy mix, poultry seasoning and salt; pour over chicken. Cover; cook on low heat setting 3-4 hours or until chicken is tender.

Heat oven to 350° F. Stir frozen mixed vegetables into slow cooker. Remove slow cooker insert.

Separate dough into 8 biscuits. Top mixture in slow cooker with biscuits. Bake uncovered 35-40 minutes or until biscuits are deep golden brown on top and cooked through.

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