Crock Pot Chicken Pot Pie Recipe
User Reviews
4.7
Crock Pot Chicken Pot Pie Recipe
Description
The Crock Pot Chicken Pot Pie features boneless chicken breasts cooked low and slow with cream of chicken soup, milk, onions, celery, frozen mixed vegetables, garlic powder, salt, and pepper. Cooking times vary from 3-8 hours depending on heat setting, allowing the chicken to become tender enough to shred easily. This slow cooking develops a thick, creamy base combining flavors from the soup and vegetables.
After cooking, the chicken is shredded right in the crock pot and stirred into the creamy mixture, creating a comforting filling. Separately, canned biscuits are baked according to package instructions and served on top of individual bowls of filling, offering a soft contrast to the creamy chicken and vegetable mixture.
This dish is practical for busy cooks wanting a filling meal that requires minimal active time. Using canned soup and biscuits simplifies preparation while providing classic flavors. It pairs well with a green salad or steamed vegetables to balance the richness.
Leftover pot pie filling stores in an airtight container in the refrigerator for 3-4 days and reheats well, adjusting thickness with a splash of milk if needed. Biscuits can be warmed up or freshly baked when serving leftovers. The filling also freezes well if cooled first, making it suitable for meal prep.
Ingredients
- 1 ½ pounds chicken breasts boneless
- 10.5 ounce cream of chicken soup canned
- 1 cup milk
- ½ onion chopped
- 16 ounce mixed vegetables frozen bag
- ½ cup celery chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounce Biscuits canned Grands brand
Instructions
- Spray crock pot with non-stick spray. Add chicken breasts to the crock pot.
- In a mixing bowl combine cream of chicken soup and milk, whisk to combine.
- Add in onion, mixed vegetables, celery, garlic powder, salt and pepper. Stir to combine and then pour over chicken breasts in the crock pot.
- Cover the crock pot and cook on low for 6-8 hours or high 3-4 hours.
- Shred chicken in the crock pot and stir to combine.
- Bake biscuits according to the package directions.
- Serve biscuits on top of a bowl of pot pie and enjoy!
Notes
- Store leftover filling in an airtight container for up to 3-4 days in the refrigerator.
- Reheat filling in the microwave; add a splash of milk if it becomes too thick.
- Biscuits can be reheated or baked fresh when serving leftovers.
- The filling freezes well; cool completely before freezing in a freezer-safe container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 54g | 18% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 80mg | 27% |
| Sodium | 1387mg | 58% |
| Potassium | 701mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4103IU | 82% |
| Vitamin C | 9mg | 10% |
| Calcium | 129mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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