Description
This Crock Pot Chicken Pot Pie recipe is the perfect cozy comfort food made easy with your slow cooker. Tender chicken, hearty vegetables, and creamy sauce cook together for hours, then topped with flaky baked biscuits for a delicious, fuss-free meal.
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
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
Liquids and Add-ins
- 8 oz chicken stock
- 21 oz cream of chicken soup
- 1 1/2 cups peas (frozen)
- 1 1/2 cups corn (frozen)
Topping
- 16.3 oz refrigerated biscuits (8 count)
Instructions
- Prepare the Crock Pot: Place the chicken breasts in a large slow cooker. Add the chopped onion, carrots, celery, Italian parsley, paprika, oregano, salt, and pepper over the chicken. Pour the chicken stock and cream of chicken soup on top, then stir gently to combine ingredients on top of the chicken without shredding it yet.
- Cook the Pot Pie Filling: Cover the crock pot and cook on low for 8 hours or on high for 4 hours, allowing the chicken and vegetables to become tender and flavors to meld.
- Shred the Chicken: About thirty minutes before the cooking time ends, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the crock pot.
- Add Frozen Veggies: Add the frozen peas and corn to the crock pot, stirring to combine everything evenly. Let it cook for the remaining 30 minutes to warm the vegetables through.
- Bake the Biscuits: While the filling finishes cooking, bake the refrigerated biscuits according to the package directions in the oven until golden brown and flaky.
- Serve: Spoon the chicken pot pie filling into bowls or plates and top each serving with a freshly baked biscuit. Enjoy this comforting meal hot from the crock pot!
Notes
- For a thicker filling, you can add a slurry of cornstarch and water about halfway through cooking.
- Use fresh or frozen vegetables according to availability; frozen peas and corn work perfectly.
- To save time, prepare the vegetables the night before and refrigerate.
- Make sure biscuits are baked fresh and hot for the best flaky texture as a topping.
- This meal is great for busy weeknights since the crock pot does most of the work.
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
