This slow cooker 5-ingredient chicken pot pie is the kind of comforting church-supper recipe that gets passed from one kitchen to the next. An older friend from our little country church wrote it out for me on a stained index card years ago, telling me, “Honey, you just toss it all in and walk away.” It’s rich, creamy, and so tender you barely need a knife, with soft shredded chicken, peas and carrots, and golden crusty bits on top that give you that cozy pot pie feeling without any fuss. On busy days or cold evenings, this is the kind of simple, stick-to-your-ribs supper that makes the whole house smell like home.
Creamy chicken pot pie filling topped with golden biscuit pieces in a shallow bowl
Spoon the creamy chicken mixture onto warm plates and be sure each serving gets a few of those golden biscuit pieces on top. It’s lovely with a simple side salad or some sliced fresh tomatoes in summer, and steamed green beans or buttered corn in the colder months.
I like to serve it with a dish of cranberry sauce or applesauce on the table, the way church ladies always did, for a little sweet contrast. A glass of cold milk or iced tea fits right in, and if you want to stretch the meal, add a bowl of cottage cheese or some sliced bread-and-butter pickles alongside.
Slow Cooker 5-Ingredient Chicken Pot Pie
Servings: 6
Ingredients
2 pounds boneless skinless chicken breasts (or thighs)
2 (10.5-ounce) cans cream of chicken soup
1 (12-ounce) bag frozen peas and carrots
1 cup low-sodium chicken broth
1 (16-ounce) can large refrigerated biscuits
Directions
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