Description
This Crockpot Chicken Pot Pie is packed with irresistible flavor from tender chicken, creamy soup, and fresh vegetables, making it a comforting and easy dinner option for busy weeknights.
Ingredients
Scale
- 1 pound chicken breasts boneless, skinless
- 10.5 ounces cream of chicken soup
- 1 cup half & half
- 1 medium onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 russet potatoes medium size, peeled and diced
- 12 ounces frozen mixed vegetables
- 1 teaspoon poultry seasoning
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 16 ounces grand biscuits refrigerated
- Fresh parsley chopped (for garnish)
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- Pour cream of chicken soup and half & half over the chicken.
- Add diced onion, diced celery, minced garlic, and diced potatoes to the slow cooker.
- Add frozen mixed vegetables, sprinkle poultry seasoning, salt, and pepper over the ingredients and stir gently.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked and potatoes are tender.
- About 20 minutes before serving, preheat your oven according to biscuit package directions, typically around 350-375°F.
- Bake biscuits as instructed until golden brown.
- While biscuits are baking, carefully remove cooked chicken from slow cooker and shred it using two forks.
- Return shredded chicken to slow cooker and stir to mix into the sauce.
- Taste and adjust salt and pepper if needed.
- Ladle chicken pot pie filling into bowls and top with warm biscuits and fresh parsley.
Notes
Feel free to substitute or add vegetables according to your taste preferences.
Make sure to check the biscuits for doneness to achieve golden brown perfection.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg