Crockpot Chicken Pot Pie
Slow cooker chicken pot pie with biscuits - a delicious comfort food made simple thanks to the slow cooker! Full of shredded chicken, cream of chicken soup, hearty potatoes, onions, vibrant mixed veggies, celery, and spices, served with warm, soft biscuits. This easy crock pot chicken pot pie will be one of your top picks for dinner in the cold winter months.
Ingredients
- 3 boneless, skinless chicken breasts
- 2 (10.5 oz) cans of cream of chicken soup
- 1¼ cups milk
- 1 medium yellow onion (diced)
- 4 medium yellow potatoes (peeled and diced)
- 2 tbsp unsalted butter
- 1 (12 oz) bag of frozen mixed vegetables
- ⅓ cup celery (diced)
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried parsley
- ½ tsp dried rosemary
- ½ tsp thyme
- 1½ tsp black pepper
- 1 tbsp corn starch
- 1 (16 oz) grand biscuits (8 count)
Instructions
- Add milk, cream of chicken soup, salt, paprika, parsley, rosemary, black pepper, and cornstarch int a 6 quart slow cooker. Stir everything together until well combined.
- Add chicken, mixed vegetables, onions, potatoes, celery, and butter to the sauce.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken and shred. Add shredded chicken back into the slower cooker and stir until well combined.
- During the last 20 minutes of cook time. Bake your biscuits according to the package directions.
- Serve while hot with biscuits.
Notes
*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
Nutrition
Calories: 714kcalCarbohydrates: 56.4gProtein: 64.9gFat: 23.4gSaturated Fat: 7.1gCholesterol: 182mgPotassium: 1405mgFiber: 5gSugar: 11.8gVitamin D: 3µgCalcium: 192mgIron: 4mg
Tried this recipe?Let us know how it was!