Description
Easy Crockpot Chicken Pot Pie features tender chicken, hearty vegetables, and creamy gravy slow-cooked to perfection. Top with fluffy biscuits for ultimate comfort.
Ingredients
3 boneless skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
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 refrigerated biscuits
Instructions
1. Place chicken in 6-quart slow cooker and season.
2. Layer onion, potatoes, celery, and frozen vegetables.
3. Whisk soup and milk; pour over top.
4. Cook low 6-8 hours or high 3-4 hours.
5. Shred chicken, return to cooker, thicken if needed.
6. Bake biscuits separately and serve on top.
Notes
Use frozen chicken—no thawing needed.
For thicker gravy, add cornstarch slurry last 10 min.
Freeze filling up to 3 months without biscuits.
Gluten-free: GF soup and biscuits.
Vegetarian: Swap chicken for chickpeas.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg