Crockpot Chicken Pot Pie
Enjoy the classic comfort food with this easier crockpot version of Slow Cooker Chicken Pot Pie. Everything you love about classic chicken pot pie with tender shredded chicken, vegetables, and a creamy broth base. Serve with a biscuit for a family favorite dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 yellow or white onion finely diced
- 3 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup chicken broth
- 1 tube (16.3 oz) refrigerated Pillsbury Grands biscuits (8 ct)
Instructions
- Place the chicken breasts into the bottom of a crockpot.4 boneless, skinless chicken breasts
- Sprinkle the garlic powder, oregano, poultry seasoning, kosher salt, and black pepper over the chicken.1 teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon poultry seasoning
- Add the finely diced onion in an even layer over the chicken and then top with the frozen vegetables.1 yellow or white onion, 3 cups frozen mixed vegetables
- In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until combined. Pour the soup mixture over the ingredients in the crockpot.1 can (10.5 oz) cream of chicken soup, 1 can (10.5 oz) cream of celery soup, 1 cup chicken broth
- Cook on LOW heat for 6-8 hours.
- Remove the chicken from the crockpot and use two forks to shred it. Return the shredded chicken back to the crockpot and stir everything to combine. Set the crockpot to WARM while you prepare the biscuits.
- Bake the biscuits according to package directions.1 tube (16.3 oz) refrigerated Pillsbury Grands biscuits
- Ladle the chicken pot pie into bowls and serve with a freshly baked biscuit on top. Enjoy!
Notes
Thicker Chicken Pot Pie? : There are two options for making the chicken pot pie thicker. Reduce the chicken broth to 1/2 cup OR make a cornstarch slurry - mix 2 tablespoons cold water + 2 tablespoons cornstarch until combined. Pour this into the crockpot after you remove the chicken to shred it. Give it a good stir before adding the shredded chicken back in. If using a cornstarch slurry do not turn the crockpot to the WARM setting, instead continue cooking on LOW heat for 30 minutes.
Nutrition
Calories: 399kcal | Carbohydrates: 39g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 970mg | Potassium: 746mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3509IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 3mg
Did You Make This Recipe?
I'd love to see it! You can share it with me on @happy.familyrecipes and follow on Pinterest @happyfamilyrecipes or Facebook @happyfamilyrecipes for more!