Description
This Crockpot Chicken Pot Pie is creamy, hearty, and filled with tender chicken, vegetables, and buttery biscuits. A comforting slow cooker meal perfect for cozy family dinners or busy weeknights.
Ingredients
3 boneless chicken breasts
1 can cream of chicken soup (10.5 oz)
1 cup milk
½ onion, chopped
4 potatoes, peeled and diced
16 oz frozen mixed vegetables
½ cup chopped celery
1 tsp garlic powder
½ tsp poultry seasoning
1 tsp salt
½ tsp pepper
16 oz Grands biscuits (8 count)
Instructions
1. Add chicken breasts to the bottom of your crockpot.
2. Pour in cream of chicken soup and milk.
3. Add potatoes, onion, celery, and frozen mixed vegetables.
4. Season with garlic powder, poultry seasoning, salt, and pepper.
5. Cover and cook on low for 6–8 hours or high for 3–4 hours.
6. Remove chicken, shred, and return to the pot. Stir well.
7. Bake Grands biscuits according to package directions.
8. Serve warm, topping each bowl with a golden biscuit.
Notes
Use low-sodium soup for a lighter version.
Add a tablespoon of cornstarch mixed with water to thicken the filling.
For dairy-free, use almond milk and vegan biscuits.
Store leftovers up to 5 days; reheat gently with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuit
- Calories: 459
- Sugar: 5g
- Sodium: 1170mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 34mg