Crock Pot Chicken Pot Pie Recipe
This Crock Pot Chicken Pot Pie is a comforting and easy slow cooker recipe that combines tender chicken, creamy vegetables, and flaky biscuits for a hearty meal. With minimal prep, the slow cooker does the work while you enjoy a warm, home-cooked classic.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker on low) or 3 to 4 hours (slow cooker on high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking and Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken and Broth
- 1 ½ lbs Boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
Cream and Vegetables
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes, diced
- 3 tsp garlic, minced
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
Biscuit Topping
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts in a 6-quart slow cooker and pour the low sodium chicken broth over the top. Season with salt, black pepper, dried thyme, dried rosemary, and onion powder to evenly coat the chicken.
- Add soup and vegetables: Pour the cream of chicken soup over the seasoned chicken. Add diced Yukon gold potatoes, minced garlic, and the bag of frozen mixed vegetables on top.
- Cook in slow cooker: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and potatoes are tender.
- Shred chicken and mix: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir in the sour cream until the mixture is well combined and creamy.
- Bake biscuits: While the chicken mixture finishes cooking, bake the Pillsbury Grands biscuits according to the instructions on the packaging until golden brown and fluffy.
- Serve: Spoon the hot chicken pot pie mixture into bowls and serve each portion topped with a warm biscuit. Enjoy this hearty, comforting meal!
Notes
- Use low sodium chicken broth to control the salt content.
- Yukon gold potatoes hold their shape well after slow cooking.
- Feel free to substitute frozen mixed vegetables with fresh veggies like peas, carrots, and corn.
- If you prefer a thicker filling, stir in a slurry of cornstarch and water during the last hour of cooking.
- Store leftovers separately from biscuits for best texture when reheating.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe with a biscuit)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: Crock pot chicken pot pie, slow cooker chicken pot pie, easy chicken pot pie, creamy chicken pot pie, comfort food, chicken dinner
Find it online: https://tastybella.com/crock-pot-chicken-pot-pie-recipe/
