Description
This Crock Pot Chicken Pot Pie recipe offers a hearty and comforting meal perfect for busy weeknights. Tender chicken breasts are slow-cooked with vegetables and seasonings in a creamy sauce, then topped with flaky refrigerated biscuits for a delicious homemade pot pie experience with minimal effort.
Ingredients
Scale
Main Ingredients
- 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)
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 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 Slow Cooker: Place chicken breasts in a large slow cooker and add chopped onion, carrots, celery, Italian parsley, paprika, oregano, salt, and pepper on top.
- Add Liquids and Cook: Pour the chicken stock and cream of chicken soup over the ingredients in the slow cooker. Stir gently to combine the mixture on top of the chicken. Cover and cook on low for 8 hours or high for 4 hours.
- Shred Chicken: Thirty minutes before the cooking time ends, remove the chicken breasts from the slow cooker and shred them using two forks on a cutting board.
- Mix in Vegetables: Return the shredded chicken to the slow cooker. Add frozen peas and corn, mix well, and continue cooking for the remaining 30 minutes.
- Bake Biscuits: While the pot pie finishes cooking, bake the refrigerated biscuits in the oven following the package directions until golden brown and flaky.
- Serve: Serve the slow cooker chicken pot pie topped with one baked biscuit per serving for a delicious and comforting meal.
Notes
- You can use pre-chopped frozen vegetables to save prep time.
- For a gluten-free option, substitute cream of chicken soup and biscuits with gluten-free alternatives.
- If you prefer a thicker filling, stir in a mixture of flour or cornstarch and water during the last hour of cooking.
- Leftover pot pie filling can be refrigerated for up to 3 days and reheated on the stovetop.
- Feel free to add other vegetables like mushrooms or potatoes for extra heartiness.
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
