Description
This Crock Pot Chicken Pot Pie recipe offers a hearty, comforting meal that requires minimal prep and infuses tender chicken and vegetables with creamy flavors all cooked to perfection in a slow cooker. Topped with flaky baked biscuits, it’s an easy, satisfying dinner ideal for busy weeknights.
Ingredients
Scale
Chicken and Vegetables
- 4 chicken breasts (boneless, skinless)
- 1 yellow onion (chopped)
- 1 1/2 cups carrots (chopped)
- 1 1/2 cups celery (sliced)
- 1/4 cup Italian parsley (chopped)
Seasonings and Liquids
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 8 oz chicken stock
- 21 oz cream of chicken soup
Additional Ingredients
- 1 1/2 cups peas (frozen)
- 1 1/2 cups corn (frozen)
- 16.3 oz refrigerated biscuits (8 count)
Instructions
- Prepare Crock Pot: Place chicken breasts into a large slow cooker. Add chopped onion, carrots, celery, and Italian parsley on top of the chicken.
- Add Seasonings and Liquids: Sprinkle paprika, oregano, salt, and pepper over the vegetables and chicken. Pour chicken stock and cream of chicken soup over the mixture. Stir gently to combine ingredients on top without removing chicken from bottom.
- Cook Chicken Mixture: Cover the crock pot and cook on low heat for 8 hours or on high heat for 4 hours, allowing flavors to meld and chicken to become tender.
- Shred Chicken: About 30 minutes before cooking time ends, remove chicken breasts and place on a cutting board. Shred them using two forks until chicken is in bite-sized pieces.
- Combine and Finish Cooking: Return shredded chicken to the crock pot. Add frozen peas and corn, stir everything together well, then cover to let cook the remaining 30 minutes.
- Bake Biscuits: While the final half hour cooks, bake refrigerated biscuits in the oven following package instructions until golden brown and fluffy.
- Serve: Spoon chicken pot pie mixture into bowls or plates and top each serving with a freshly baked biscuit. Enjoy warm.
Notes
- Using a slow cooker simplifies the traditional chicken pot pie, making it perfect for busy schedules.
- You can substitute frozen mixed vegetables for peas and corn if preferred.
- For a lower sodium option, use low-sodium chicken stock and cream of chicken soup.
- Leftover pot pie mixture can be refrigerated for up to 3 days and reheated on stovetop gently stirring to avoid drying.
- Feel free to swap refrigerated biscuits with puff pastry or homemade pie crust for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 469 kcal
- Sugar: 12 g
- Sodium: 1288 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 77 mg
