Crock Pot Chicken Pot Pie Recipe
This Crock Pot Chicken Pot Pie is a comforting and hearty meal made easy with tender chicken, creamy vegetables, and flaky biscuits. Slow-cooked to perfection, it combines classic pot pie flavors with the convenience of a slow cooker, topped with golden baked biscuits for a delightful finish.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker, Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Chicken and Broth
- 1 ½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
Seasonings
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
Soup and Vegetables
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes, diced
- 3 tsp garlic (minced)
- 1 (12 oz) bag frozen mixed vegetables
Finishing Ingredients
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- Prepare Chicken: Place the chicken breasts in a 6-quart slow cooker and pour the low sodium chicken broth over them.
- Season the Chicken: Sprinkle salt, black pepper, dried thyme, dried rosemary, and onion powder evenly over the chicken breasts to enhance flavor.
- Add Soup and Vegetables: Pour the cream of chicken soup over the seasoned chicken. Then add diced Yukon gold potatoes, minced garlic, and frozen mixed vegetables on top.
- Cook Slow: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and vegetables are tender.
- Shred Chicken and Mix: Remove the chicken breasts, shred them using two forks, then return the shredded chicken to the slow cooker. Stir in the sour cream until well combined, creating a creamy filling.
- Bake Biscuits: Bake the Grands biscuits according to the package instructions until golden brown and fluffy.
- Serve: Spoon the chicken pot pie mixture into bowls, top each serving with a freshly baked biscuit, and enjoy this comforting dish.
Notes
- You can substitute frozen mixed vegetables with fresh diced carrots, peas, and corn.
- For a thicker filling, consider removing the lid during the last 30 minutes of cooking to let some moisture evaporate.
- Use gluten-free biscuit dough if you require a gluten-free version.
- Leftovers can be stored in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop or microwave until heated through.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe with 1 biscuit)
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Chicken pot pie, crock pot recipes, slow cooker chicken, comfort food, easy dinner
Find it online: https://topreci.com/crock-pot-chicken-pot-pie-recipe/
