Crock Pot Chicken Pot Pie is the ultimate comfort food where tender chicken and veggies in a creamy sauce are topped with golden, flaky biscuits—all made effortlessly in your crock pot.
Equipment Needed
RECOMMENDED – 7-Quart Crock-Pot
- Programmable Slow Cooker
- Portable
- Timer
- Locking Lid
Helpful Tips
- This recipe can be easily doubled for a larger group or to have extra for future meals. If you more than double it, you might need to use a larger slow cooker or two smaller ones to accommodate the increased volume.
- It’s tempting to lift the lid and check on your dish, but each time you do, you extend the cooking time. Try to resist the urge to peek too frequently to keep the heat consistent.
- To save even more time, you can chop the onions, celery, and potatoes the night before and store them in an airtight container in the refrigerator. This way, you can quickly assemble the ingredients in the morning.
Other Slow Cooker Recipes to Try
- Slow Cooker Beef Ragu with Pappardelle
- Pork Belly in the Slow Cooker
- Slow Cooker Beef Short Ribs in Red Wine Sauce
- 15 Fantastic Fall Crock Pot Recipes
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Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie is the ultimate comfort food where tender chicken and veggies in a creamy sauce are topped with golden, flaky biscuits—all made effortlessly in your crock pot.
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Servings: 6 Servings
Calories: 308kcal
Ingredients
- 1 small onion diced
- 2 stalks celery diced
- 1 large russet potato peeled and diced
- 2 chicken breasts boneless skinless, diced
- 1 can condensed cream of chicken soup 10.5 ounce can
- 1/2 cup (118 ml) milk
- 1 cup (237 ml) low-sodium chicken broth
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) poultry seasoning
- 1/2 teaspoon (0.5 g) black pepper
- 2 cups (280 g) frozen peas and carrots
- 6 biscuits homemade or store-bought dough
Instructions
- Pour everything into the crock pot, except the biscuits.
- Cook on low for 6 hours or on high for 3 hours.
- Flatten the biscuit to half its original size so it has a larger surface area. Bake according to the package instructions, until golden brown.
- Serve in a bowl with a biscuit on top.
Equipment Needed
- Crock Pot
Notes
- This recipe can be easily doubled for a larger group or to have extra for future meals. If you more than double it, you might need to use a larger slow cooker or two smaller ones to accommodate the increased volume.
- It’s tempting to lift the lid and check on your dish, but each time you do, you extend the cooking time. Try to resist the urge to peek too frequently to keep the heat consistent.
- To save even more time, you can chop the onions, celery, and potatoes the night before and store them in an airtight container in the refrigerator. This way, you can quickly assemble the ingredients in the morning.
Nutrition
Calories: 308kcal | Carbohydrates: 32g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 954mg | Potassium: 698mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4580IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 3mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.