Crock Pot Chicken Pot Pie
A creamy and comforting crock pot chicken pot pie recipe made with tender chicken, hearty vegetables, and golden biscuits, all slow-cooked to perfection for a stress-free dinner.
Ingredients
Main Ingredients
- 3 pieces Boneless, skinless chicken breasts Can use frozen or fresh
- 1 can Cream of chicken soup 10.5 oz
- 1 cup Milk Or substitute with heavy cream
- 1 small Onion Chopped
- 4 medium Potatoes Peeled and diced or substitute with frozen hash browns
- 2 cups Frozen mixed vegetables
- 0.5 cup Celery Chopped
- 1 tsp Garlic powder
- 0.5 tsp Poultry seasoning Or use a mix of thyme and sage
- 1 tsp Salt To taste
- 0.5 tsp Black pepper
- 1 tube Refrigerated biscuits 8-count
Instructions
- Add chicken breasts, soup, milk, potatoes, onion, celery, vegetables, garlic powder, poultry seasoning, salt, and pepper into the crock pot and stir.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender.
- Remove chicken, shred with forks, and return to the pot. Stir well.
- Optional: For thicker filling, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook for another 20–30 minutes on HIGH.
- Bake biscuits according to package instructions until golden brown.
- To serve, ladle filling into bowls and top each with a warm biscuit.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze the filling separately for up to 3 months. Reheat gently and top with fresh biscuits.
Nutrition Information
-
- Calories: 375
- Total Fat: 14g
- Saturated Fat: 4.5g
- Cholesterol: 85mg
- Sodium: 870mg
- Carbohydrates: 34g
- Fiber: 4g
- Sugars: 4g
- Protein: 28g