Description
This Crockpot Chicken Pot Pie is the perfect comfort food for busy days. It features tender chicken, hearty vegetables, and a creamy, flavorful sauce, all topped with warm, buttery biscuits for the ultimate homestyle meal.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (can be frozen)
- 1 large onion, diced
- 1 large potato, peeled and diced (Yukon Gold or Russet)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- ½ teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 16 oz bag frozen mixed vegetables
- 1 can (8-count) refrigerated biscuits (or homemade)
Instructions
- Prepare the Slow Cooker: Spray the bottom of the slow cooker with non-stick spray or use a slow cooker liner to make cleanup easier.
- Layer the Ingredients: Place the chicken breasts at the bottom of the slow cooker, followed by the diced onions and potatoes. These will help build a hearty base for the dish.
- Mix the Sauce: In a medium-sized bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, poultry seasoning, salt, and pepper until fully combined. Pour the mixture over the chicken and vegetables.
- Slow Cook the Dish: Cover and cook on high for 4 hours or low for 6-7 hours. The chicken will become tender, and the potatoes will soften, creating a creamy consistency.
- Add the Vegetables: About an hour before serving, stir in the frozen mixed vegetables. This prevents them from becoming too mushy and keeps their texture intact.
- Bake the Biscuits: While the slow cooker finishes cooking, bake the biscuits according to the package instructions or prepare homemade ones.
- Shred the Chicken: Once the cooking time is up, remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken, then return it to the slow cooker, stirring well to coat it in the sauce.
- Serve and Enjoy: Spoon the creamy chicken pot pie mixture into serving bowls and top each portion with a warm biscuit for a classic, homestyle presentation.
Notes
- If you prefer a thicker filling, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the slow cooker 30 minutes before serving.
- For extra flavor, add a dash of garlic powder, thyme, or rosemary.
- Crescent rolls, puff pastry, or even cornbread can be used as an alternative topping to biscuits.
- Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with 1 biscuit
- Calories: 304
- Sugar: 2g
- Sodium: 1236mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 26mg