Crock Pot Chicken Pot Pie
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
5 hrs
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Total Time
5 hrs 20 mins
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Servings
8 servings
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Calories
365 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Chicken Pot Pie
Description
This recipe begins by sautéing diced onions in olive oil to soften their flavor. Boneless chicken breast and peeled diced potatoes are placed in a slow cooker along with the cooked onions. A creamy sauce is prepared by mixing condensed cream of celery and cream of chicken soups with half and half, poultry seasoning, and black pepper, which is stirred into the slow cooker to coat the ingredients.
The mixture cooks on low or high heat allowing the chicken to become tender and the potatoes to soften. Frozen mixed vegetables are added later to avoid overcooking, maintaining some texture. Fresh parsley is stirred in for brightness. The dish is assembled by spooning the filling into bowls and topping them with flaky biscuits baked beforehand.
The pot pie offers the creamy richness of condensed soups balanced by hearty chicken and veggie chunks. Baking biscuits separately ensures a crisp exterior and soft crumb topping. This adaptation suits slow cooker users looking for a hands-off hearty meal with familiar comfort food flavors.
Leftovers should be stored separately for best biscuit texture and refrigerated consumption within four days preserves freshness.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 ½ pounds chicken breast diced, boneless skinless
- 2 small russet potato peeled and diced
- 10.5 ounces condensed cream of celery soup 1 can
- 10.5 ounces cream of chicken soup 1 can, condensed
- ¼ cup half and half or milk
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper or to taste
- 3 cups mixed vegetables thawed, frozen
- 1 tablespoon parsley chopped, fresh
- 8 Biscuits homemade or refrigerated, baked
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until softened.
- Add chicken, potato, and cooked onion to a 4QT slow cooker.
- In a small bowl, combine cream of celery soup, cream of chicken soup, half and half, poultry seasoning, and pepper. Stir into chicken mixture.
- Cover and cook on high for 4 hours or low for 7 hours until chicken is cooked through and potatoes are tender. Add mixed vegetables and cook for 1 hour more.
- Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.
- Stir fresh parsley into pot pie mixture, spoon into bowls, and top with biscuits.
Notes
- Any cream of soup variety can be used as a base for the creamy filling.
- Store leftovers in the refrigerator for up to four days, keeping the biscuits separate to maintain texture.
- Baking the biscuits separately before serving helps them stay flaky and not soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365 | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 846mg | 35% |
| Potassium | 786mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3738IU | 75% |
| Vitamin C | 12mg | 13% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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