Slow-Cooker Chicken Pot Pie

Slow-Cooker Chicken-Pot Pie 


  • Drizzle of olive oil

  • 32 oz organic chicken broth

  • 1/2 cup organic unsweetened almond milk

  • 1 can organic cream of mushroom soup

  • 4 small chicken breasts (should fill the bottom of your crockpot)

  • 1 cup cubed red or golden potatoes

  • 1/2 cup sliced carrots

  • 1/2 cup sliced celery

  • 1/2 cup sliced mushrooms

  • 1/2 cup frozen peas

  • 1/2 cup frozen corn

  • 1/2 cup frozen green beans

  • 2 tablespoons granulated garlic

  • 2 tablespoons Italian seasoning

  • 1 teaspoon dried thyme

  • Salt + Pepper to taste

  • 1 can organic flaky biscuits

    • Note, if you can't find organic, feel free to use: 1 can of flaky biscuits (Pillsbury, etc)


  1. Get your crockpot ready, ladies!

  2. Layer in your crockpot: drizzle of olive oil, chicken breasts, golden potatoes, carrots, celery, mushrooms, peas, corn, green beans, all spices, chicken broth, almond milk, and cream of mushroom soup.

  3. Place crockpot on high and cook for 5-6 hours.

  4. Once soup is done, preheat oven to desired temperature of biscuit can. Cook biscuits according to can.

  5. Spoon Soup into single dish serving bowls and top with fresh biscuits!