Description
This Crock Pot Chicken Pot Pie is a comforting and easy slow cooker recipe combining tender chicken, fresh vegetables, and savory seasonings, topped with flaky baked biscuits. Perfect for a busy weeknight dinner, this dish requires minimal effort while delivering classic pot pie flavors.
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 Vegetables and Biscuit Topping
- 1 1/2 cups peas (frozen)
- 1 1/2 cups corn (frozen)
- 16.3 oz refrigerated biscuits (8 count)
Instructions
- Prepare Ingredients: Place the chicken breasts in a large slow cooker. Add the chopped onion, carrots, sliced celery, and chopped Italian parsley on top.
- Add Seasonings and Liquids: Sprinkle paprika, oregano, salt, and pepper over the vegetables and chicken. Pour the chicken stock and cream of chicken soup over everything. Stir gently to combine the ingredients on top of the chicken.
- Slow Cook: Cover the crock pot and cook on low for 8 hours or on high for 4 hours until the chicken is cooked through and vegetables are tender.
- Shred Chicken and Add Frozen Veggies: About 30 minutes before the cooking time is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot. Add the frozen peas and corn, mixing well. Let the mixture continue to cook for the remaining 30 minutes to heat through.
- Bake Biscuits: While the last 30 minutes of cooking are underway, bake the refrigerated biscuits in the oven according to the package instructions until golden brown and flaky.
- Serve: Spoon the chicken and vegetable filling into bowls or plates and top each serving with a baked biscuit. Enjoy your comforting crock pot chicken pot pie!
Notes
- Using a slow cooker allows for hands-off preparation, ideal for busy days.
- Substitute frozen mixed vegetables if peas and corn are unavailable.
- For a lower sodium version, use low-sodium chicken stock and cream of chicken soup.
- Leftover pot pie filling can be refrigerated for up to 3 days.
- Biscuits can be replaced with puff pastry for a different topping texture.
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
