Description
This easy Crock Pot Chicken Pot Pie recipe combines tender chicken breasts, fresh vegetables, and flavorful herbs slow-cooked to perfection and topped with warm, flaky biscuits for a comforting and hassle-free meal ideal 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)
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
Liquids and Add-ins
- 8 oz chicken stock
- 21 oz cream of chicken soup
- 1 1/2 cups peas (frozen)
- 1 1/2 cups corn (frozen)
Biscuit Topping
- 16.3 oz refrigerated biscuits (8 count)
Instructions
- Prepare Ingredients: Place the chicken breasts in a large slow cooker. Add the chopped onion, carrots, celery, Italian parsley, paprika, oregano, salt, and pepper on top of the chicken.
- Add Liquids: Pour the chicken stock and cream of chicken soup over the ingredients in the slow cooker. Stir gently to combine the soup and stock evenly, keeping the chicken and vegetables in place.
- 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 fully cooked and vegetables are tender.
- Shred Chicken: About 30 minutes before cooking is complete, carefully remove the chicken breasts from the slow cooker and shred the meat using two forks. Return the shredded chicken back into the slow cooker.
- Add Frozen Vegetables: Add the frozen peas and corn to the slow cooker. Mix everything thoroughly and let it cook together for the remaining 30 minutes.
- Bake Biscuits: While the final 30 minutes of cooking are underway, bake the refrigerated biscuits in the oven according to the package instructions until golden and fluffy.
- Serve: Spoon the chicken pot pie mixture into bowls or plates and top each serving with a warm biscuit for the perfect cozy meal.
Notes
- Simplify pot pie by using your crockpot for a minimal effort dinner perfect for busy weeknights.
- You can substitute frozen mixed vegetables if peas and corn are not available.
- Make sure to shred the chicken well to distribute it evenly throughout the pot pie filling.
- If you prefer a thicker filling, reduce the chicken stock quantity slightly.
- Refrigerated biscuits provide a quick and easy topping, but homemade biscuit dough can be used for enhanced flavor.
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
