Print Recipe

Chicken Pot Pie




  • 1 10 3/4 ounce can cream of chicken soup
  • 1 10 3/4 ounce can cream of celery soup
  • 1 10 3/4 ounce can cream of onion soup
  • 1 10 3/4 ounce can chicken broth
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup white onions, diced
  • 1 cup carrots, sliced
  • 2 medium size baking potatoes, peeled and cubed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • couple dashes black pepper
  • 1 cup frozen peas

For serving

  • 1 can biscuits, baked per package directions


  1. In a medium bowl mix together the soups, and chicken broth; whisk together until smooth, add to the slow cooker.
  2. Add chicken, onions, carrots, potatoes, thyme, oregano and black pepper to the slow cooker, stirring together well.
  3. Cook on LOW for 8 hours.
  4. Add frozen peas and stir. Set slow cooker to warm until ready to serve.
  5. Bake biscuits according to package directions.
  6. Serve the chicken pot pie filling over the biscuits.

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