Crock Pot Chicken Pot Pie

5 from 1 vote

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.

Prep Time3

Cook Time3

Total Time3 3

Course: Main Course

Cuisine: American

Keyword: Chicken, Potatoes

Servings: Servings

Calories: 220kcal

Author: Angela Morris

Equipment

Crock Pot

Ingredients

1 small onion diced
1 stock celery diced
1 large russet potato peeled and diced
2 boneless skinless chicken breasts diced
1 can condensed cream of chicken soup 10.5 ounce can
1/2 cup milk
1 cup low-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
2 cups frozen peas and carrots
6 biscuits homemade or store-bought dough

US Customary - Metric

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.

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