This Slow Cooker Chicken and Dumplings Pot Pie brings two classic comfort foods together in one easy dinner. Tender chicken and vegetables cook in a rich, creamy sauce, while soft biscuit dumplings make it hearty and filling.
The slow cooker does most of the work, making this a great recipe for busy days when you want something warm and comforting for dinner. Spoon it into bowls, add a little fresh parsley, and dinner is ready to enjoy.
Ingredients You’ll Need
- 1 pound boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- ½ tsp onion powder
- 2 Tbsp butter
- 2 cups frozen onion celery, carrot mix
- 2 cups frozen mixed vegetables
- 3 cloves garlic minced
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of celery soup
- 2 cups chicken broth
- ½ cup heavy cream
- 1 16.3-ounce can refrigerated Grands! biscuits
- Chopped fresh parsley
How to Make Slow Cooker Chicken and Dumplings Pot Pie
1. To your slow cooker add the chicken, salt, pepper, garlic powder, poultry seasoning, onion powder, and garlic. Pour over all the frozen veggies.
2. Whisk together the cream of chicken soup, cream of celery soup and chicken broth. Pour the mixture over the chicken. Top with the butter.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender.
4. Remove the chicken and shred it into bite-sized pieces. Return the chicken to the slow cooker.
5. Cut each biscuit into eighths. Arrange the biscuit pieces over the top of the filling in a single layer.
6. Cover and cook on HIGH for 45–60 minutes, or until the biscuits are cooked through and fluffy.
7. Sprinkle with fresh parsley before serving.
Slow Cooker Chicken and Dumplings Pot Pie
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- ½ tsp onion powder
- 2 Tbsp butter
- 2 cups frozen onion celery, carrot mix
- 2 cups frozen mixed vegetables
- 3 cloves garlic minced
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of celery soup
- 2 cups chicken broth
- ½ cup heavy cream
- 1 16.3-ounce can refrigerated Grands! biscuits
- Chopped fresh parsley
Instructions
- To your slow cooker add the chicken, salt, pepper, garlic powder, poultry seasoning, onion powder, and garlic. Pour over all the frozen veggies.
- Whisk together the cream of chicken soup, cream of celery soup and chicken broth. Pour the mixture over the chicken. Top with the butter.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender.
- Remove the chicken and shred it into bite-sized pieces. Return the chicken to the slow cooker.
- Cut each biscuit into eighths. Arrange the biscuit pieces over the top of the filling in a single layer.
- Cover and cook on HIGH for 45–60 minutes, or until the biscuits are cooked through and fluffy.
- Sprinkle with fresh parsley before serving.
Notes
- Use Grands! biscuits because they hold their shape better than smaller biscuits.
- Keep the biscuits on top of the filling instead of stirring them in so they steam and become fluffy.
- Avoid lifting the lid while the dumplings cook or they’ll take longer to finish.
- If your slow cooker runs hot, begin checking the biscuits after 40 minutes.
- Serve with black pepper and crusty bread for the ultimate comfort meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave or on the stovetop until heated through.
- Add a splash of chicken broth if the filling thickens too much.
- For best results, freeze the filling without the biscuits for up to 3 months. Add fresh biscuits when reheating.
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