Description
This Crock Pot Chicken Pot Pie is a comforting, hearty dish perfect for busy weeknights. Tender chicken breasts cook slowly with fresh vegetables and creamy soup inside the crockpot, then topped with warm, flaky refrigerated biscuits for an easy, delicious 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 and Liquids
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 8 oz chicken stock
- 21 oz cream of chicken soup
Additional Vegetables
- 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. Add chopped onion, carrots, celery, Italian parsley, paprika, oregano, salt, and pepper on top of the chicken. Pour chicken stock and cream of chicken soup over the mixture without stirring initially.
- Cook Chicken and Vegetables: Cover the crock pot and cook on low heat for 8 hours or on high heat for 4 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken and Add Vegetables: About 30 minutes before cook time finishes, remove chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot, add frozen peas and corn, and stir everything together. Continue cooking for the remaining 30 minutes.
- Bake Biscuits: While the mixture finishes cooking, bake the refrigerated biscuits in the oven according to the package instructions until golden brown and fully cooked.
- Serve: Spoon the chicken pot pie mixture into bowls and top each serving with a warm biscuit. Serve immediately and enjoy this comforting meal.
Notes
- Using a crockpot makes this pot pie incredibly easy for busy weeknights.
- You can substitute frozen mixed vegetables if peas and corn are unavailable.
- For a thicker filling, you can remove the lid during the last 30 minutes of cooking to reduce excess liquid.
- Leftover pot pie filling can be stored in the refrigerator for up to 3 days.
- Try biscuit varieties like flaky buttermilk for extra flavor and texture.
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
