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5
from 1 vote
Slow Cooker Chicken Pot Pie Recipe
Prep Time
10
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
10
minutes
mins
Course:
Slow Cooker
Servings:
6
Author:
Adapted from Lauren Greutman
Ingredients
2
Boneless Skinless Chicken breasts
1
cup
water
1/2
bag of frozen mixed vegetables
1
Tbsp
parsley
1/2
tsp
black pepper
1/2
tsp
dried thyme
1
tsp
minced garlic
2
chicken bouillon cubes
1/2
tsp
salt
4
Tbsp
butter
4
Tbsp
flour
1
cup
milk
preferably whole milk
1
package of biscuits
for serving
Instructions
Label freezer bag with cooking instructions and date.
Place everything in the bag except butter, flour and milk.
Freeze together in the freezer until ready to use.
Thaw in fridge over night.
Dump bag into slow cooker.
Cook on low for 8 hours.
Shred the chicken into chunks with forks.
In a small sauce pan, heat butter over medium heat.
Once melted, whisk in flour until well blended.
Add the milk.
Whisking often, heat until it bubbles and thickens.
Add thickened liquid to the slow cooker and mix it in well.
Cook for an additional 20-30 minutes.
In the meantime, cook the biscuits.
Serve and enjoy!
Serve and enjoy!