Description

This Crock Pot Chicken Pot Pie is a comforting, fuss-free take on a classic family favorite. Tender chicken breasts, savory vegetables, and creamy sauce simmer together in your slow cooker for effortless flavor. Topped with golden, buttery biscuits right before serving, this recipe turns a cozy classic into an easy weeknight meal with comforting homemade goodness in every bite.

Ingredients

Units Scale

For the Chicken Filling

1.5 to 2 pounds boneless, skinless chicken breasts
1 cup carrots, sliced
1 cup celery, sliced
1 cup frozen peas
1 cup frozen corn
1 small onion, diced
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 teaspoon paprika (optional)

For the Creamy Sauce

1 can (10.5 oz) condensed cream of chicken soup
1/2 cup milk
2 tablespoons all-purpose flour (for thickening)

For Topping

1 can refrigerated biscuit dough (8 biscuits)
2 tablespoons melted butter (for brushing biscuits, optional)

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Instructions

Prepare and Layer Ingredients – In your crock pot, layer the chicken breasts on the bottom. Add in carrots, celery, onion, garlic, peas, and corn. Sprinkle all the seasonings (thyme, parsley, salt, pepper, and paprika) over the top. Pour in the chicken broth.
Cook Chicken and Vegetables – Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and vegetables are tender.
Shred the Chicken – Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot and stir to combine with the vegetables and broth.
Make the Creamy Sauce – In a bowl, whisk together the condensed cream of chicken soup, milk, and flour until smooth. Pour this mixture into the crock pot and stir well. Cover and cook on HIGH for an extra 30-45 minutes, until the sauce thickens.
Bake the Biscuits – Preheat your oven and bake the biscuits according to package instructions. For extra flavor, brush with melted butter after baking.
Serve – To serve, ladle the creamy chicken and vegetable mixture into bowls and top with a warm biscuit. Enjoy immediately!

Notes

For even more flavor, use a mix of fresh and frozen vegetables as you like.
To make it gluten-free, use gluten-free cream of chicken soup and flour, and swap the biscuits for a gluten-free version.
You can use leftover cooked chicken or turkey; simply add it during the last hour of cooking.
Store leftovers in an airtight container in the fridge for up to 3 days.
Bake the biscuits fresh right before serving for the best texture.

Nutrition

Serving Size: 1/6 of recipe with 1 biscuit
Calories: 420
Sugar: 5g
Sodium: 930mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 32g
Cholesterol: 70mg