Slow Cooker Chicken Pot Pie Recipe

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• 2 pounds chicken tenders (cut into bite sized pieces)
  Ingredient note

  Source: 2 pounds chicken tenders (cut into bite sized pieces)
• 3 Tablespoons olive oil (divided)
  Ingredient note

  Source: 3 Tablespoons olive oil (divided)
• 2½ teaspoon salt (divided)
  Ingredient note

  Source: 2½ teaspoon salt (divided)
• 1 teaspoon ground black pepper
  Ingredient note

  Source: 1 teaspoon ground black pepper
• 4 each large carrots (halved and chopped)
  Ingredient note

  Source: 4 large carrots (halved and chopped)
• 4 each celery sticks (chopped)
  Ingredient note

  Source: 4 celery sticks (chopped)
• ½ each large yellow onion (chopped)
  Ingredient note

  Source: ½ large yellow onion (chopped)
• 8 each red potatoes (quartered)
  Ingredient note

  Source: 8 red potatoes (quartered)
• 2 each garlic cloves (minced)
  Ingredient note

  Source: 2 garlic cloves (minced)
• 1 cup canned corn (drained)
  Ingredient note

  Source: 1 cup canned corn (drained)
• 1 can condensed cream of chicken soup (10.5 ounces)
  Ingredient note

  Source: 1 can condensed cream of chicken soup (10.5 ounces)
• 1 can condensed cream of mushroom soup (10.5 ounces)
  Ingredient note

  Source: 1 can condensed cream of mushroom soup (10.5 ounces)
• 1½ cups chicken stock
  Ingredient note

  Source: 1½ cups chicken stock
• ¾ cup frozen peas
  Ingredient note

  Source: ¾ cup frozen peas
• 8 each Homemade or canned biscuits (8 biscuits)
  Ingredient note

  Source: 8 Homemade or canned biscuits (8 biscuits)

1. In a large skillet, heat 1 ½ tablespoons olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned on all sides. Transfer the chicken to a crockpot.
2. Add the remaining olive oil to the skillet followed by the carrots, celery, onion, and potatoes. Season with the remaining salt and sauté for about 5 minutes. Add minced garlic and cook until fragrant. Transfer the veggies to the crockpot with the canned corn.
3. Whisk together the cream of chicken soup, cream of mushroom soup, and chicken stock. Stir the mixture over the chicken and vegetables in the crockpot.
4. Cover the crockpot and cook on low heat for 8 hours or on high heat for 4 hours. Add the frozen peas 30 minutes before the cooking time is up.
5. Around 30 minutes before serving, prepare the biscuits per the package’s instructions.
6. Ladle the chicken pot pie filling into bowls and top each with a biscuit.