Description
This Crock Pot Chicken Pot Pie recipe offers a hearty and comforting meal that simplifies the classic pot pie using a slow cooker. Tender chicken breasts are slow-cooked with fresh vegetables, herbs, and a creamy sauce, then topped with flaky refrigerated biscuits baked in the oven, making it perfect for busy weeknights.
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 Ingredients: Place the boneless, skinless chicken breasts at the bottom of a large slow cooker. Add chopped yellow onion, chopped carrots, sliced celery, and chopped Italian parsley on top.
- Season and Add Liquids: Sprinkle paprika, oregano, salt, and pepper evenly over the ingredients in the slow cooker. Pour in the chicken stock and cream of chicken soup, then gently stir to combine everything on top of the chicken breasts.
- Slow Cook: Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4 hours until the chicken is thoroughly cooked and vegetables are tender.
- Shred Chicken: About thirty minutes before the cooking time finishes, remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken finely, then return the shredded meat back into the crock pot.
- Add Frozen Vegetables: Add frozen peas and corn into the slow cooker, mix thoroughly with the shredded chicken and vegetables, and allow to cook for the remaining 30 minutes to heat the added vegetables through.
- Bake Biscuits: While the last 30 minutes of slow cooking takes place, bake the refrigerated biscuits in the oven according to the package directions until golden and fluffy.
- Serve: Serve the chicken pot pie mixture hot, topped with one freshly baked biscuit per serving for a warm and comforting meal.
Notes
- Using the slow cooker simplifies the preparation and allows for easy hands-off cooking, perfect for busy evenings.
- Frozen peas and corn add a sweet crunch and convenient freshness without extra prep.
- If preferred, homemade biscuit dough can be used instead of refrigerated biscuits for a scratch-made option.
- Adjust seasoning to taste, especially salt and pepper, depending on dietary needs or preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick meal.
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
