Description
An easy and comforting crockpot chicken pot pie made with tender chicken, creamy soup, and hearty vegetables. Topped with warm buttermilk biscuits for the perfect finish.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1/2 onion, chopped
- 4 potatoes, peeled and diced
- 1 (16 oz) bag frozen mixed vegetables
- 1/2 cup chopped celery
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- Salt and pepper, to taste
- 1 (16 oz) can of buttermilk biscuits (8 count)
Instructions
- Chop the vegetables: peel and dice the potatoes, and chop the onion and celery into small pieces. If using fresh vegetables, prepare as needed.
- Place the chicken breasts in the bottom of the crockpot.
- Add the chopped onions, celery, potatoes, and frozen mixed vegetables.
- Pour the can of cream of chicken soup over the top.
- Add the milk, garlic powder, poultry seasoning, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooking is done, remove the chicken breasts, shred with two forks, and return the shredded chicken to the crockpot. Stir to combine.
- Towards the end of the cooking time, bake the buttermilk biscuits according to package instructions.
- Ladle the chicken pot pie filling into bowls and top each with a warm biscuit.
Notes
For a healthier option, use fresh vegetables and homemade cream of chicken soup. You can substitute the milk with almond or plant-based milk for a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuit
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, crockpot, comfort food, slow cooker, chicken