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A serving of Crockpot Chicken Pot Pie topped with a golden biscuit, showcasing chicken, peas, carrots, and corn in a creamy sauce.

Crockpot Chicken Pot Pie

A comforting and easy chicken pot pie made in your slow cooker.
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Prep Time 20 minutes
Cook Time 4 hours
Cooling Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1.5 pounds boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 cup frozen mixed vegetables thawed
  • 1 can cream of chicken soup 10.5 ounce
  • 0.5 cup chicken broth
  • 0.25 cup chopped onion
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
For the Topping
  • 1 package refrigerated biscuit dough cut into quarters

Equipment

  • Slow cooker
  • Skillet
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

  1. Place the chicken pieces, frozen vegetables, cream of chicken soup, chicken broth, chopped onion, salt, and pepper into your slow cooker. Stir to combine.
  2. Cover and cook on low for 4 hours or on high for 2 hours, or until the chicken is cooked through.
  3. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir.
  4. Arrange the biscuit pieces on top of the chicken mixture. Cover and cook on high for another 30-45 minutes, or until the biscuits are cooked through and golden brown.
  5. Let stand for 15 minutes before serving.

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 1200mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 50IUVitamin C: 10mgCalcium: 15mgIron: 2mg

Notes

You can add other vegetables like peas or carrots. Serve hot.

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