Crock Pot Chicken Pot Pie
Make easy crock pot chicken pot pie with tender chicken, vegetables, and a creamy filling for a cozy slow cooker dinner perfect for busy nights.
Servings 6 people
Calories 420kcal
Equipment
- 6-quart crock pot
- Oven
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken breasts
Vegetables
- 1 large yellow onion, diced
- 1.5 cups chopped carrots
- 1.5 cups sliced celery
Canned Goods
- 21 oz condensed cream of chicken soup (two 10.5 oz cans)
- 1 cup chicken stock or broth
Frozen Vegetables
- 1.5 cups frozen peas and corn
Spices
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon dried oregano
- 0.25 teaspoon poultry seasoning
Miscellaneous
- 2 tablespoons fresh parsley, chopped
- 1 16.3 oz tube refrigerated biscuits (8-count)
Instructions
- Place the chicken breasts at the bottom of a 6-quart crock pot.
- Add the diced onion, chopped carrots, and sliced celery on top of the chicken.
- Pour the condensed cream of chicken soup and chicken stock or broth over the vegetables.
- Add the salt, black pepper, paprika, oregano, and poultry seasoning. Stir gently to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30-60 minutes before serving, add the frozen peas and corn. If using, add the diced Yukon Gold potato at the beginning of the cooking time.
- Remove the chicken from the crock pot and shred with two forks. Return the shredded chicken to the pot.
- Preheat the oven to 400°F (200°C). Bake the refrigerated biscuits according to package directions, usually 12-15 minutes or until golden brown.
- Serve the chicken and vegetable mixture hot, topped with a baked biscuit and garnished with chopped fresh parsley.
Notes
Nutritional information:
- Calories: 420
- Protein: 25g
- Carbohydrates: 30g
- Fat: 22g
- Saturated fat: 9g
- Cholesterol: 60mg
- Sodium: 850mg
- Potassium: 320mg
- Fiber: 2g
- Sugar: 4g