I’m trying to rely on my slow cooker at least once a week to help make easy, healthy meals for my family, or the children of Child’s Garden Montessori.
This recent slow cooker chicken pot pie was a huge hit with the kids, and took less than 4 hours from chopping up the vegetables to watching the children devour every last bite.
This healthy twist on a chicken pot pie was super easy to prepare, and though I usually make my own cream of chicken soup, I relied on organic canned cream of chicken soup to help make this meal a bit easier. The flavour of the gravy (and the chicken, and the veggies) was amazing so I’m not sure that I would swap that out when we make this easy slow cooker meal again.
You can swap out whichever vegetables you like in your version, but try to pay attention to the different cooking times for different vegetables. For example, I added the peppers, celery, sweet potatoes, and carrots at the beginning of the cooking time, but the peas were added at the end because they would overcook if left in the slow cooker for over 3 hours!
I also make from-scratch buttermilk biscuits to top each of the bowls of chicken pot pie. You could alternatively use boxed biscuits, top with crackers, or even make a few individual butter puff pastry toppings to stay truer to the original chicken pot pie.
There are other versions of slow cooker chicken pot pies that make biscuits in the slow cooker along with the main meal, but I think those would turn out soft, like dumplings, and I wanted a proper, crispy biscuit.
No matter how you choose to top your chicken pot pie (or if you decide to make a variation and go with slow cooker chicken and dumplings), I guarantee you that this will be a meal that your whole family will love. This recipe should have been enough to feed our crew for two meals – but they all requested seconds (and Ella had thirds).
What’s your favourite go-to quick meal for your family?
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