Crockpot Chicken Pot Pie Recipe

4.57 from 37 votes

Try this comforting Crockpot Chicken Pot Pie recipe! Tender chicken bites and vegetables coated in a creamy sauce, served with warm biscuits, are all you need on those chilly nights.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time4

Bake Time30

Total Time4 40

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

1 Crockpot

Ingredients

3 boneless, skinless chicken breasts cut into bite-sized pieces
1 onion diced
2 russet potatoes peeled and cubed, Yukon also work
16 oz. frozen mixed vegetables fresh will also work
10.5 oz. cream of chicken soup 1 standard can, cream of mushroom and cream of celery are good alternatives
1 cup whole milk 2% or skim also work
1 tsp kosher salt
½ tsp ground black pepper
½ tsp poultry seasoning
16 oz. Grands Biscuits 8-count package, homemade also work

Instructions

Spray the slow cooker insert with nonstick cooking spray.
Add the chicken, onion, potatoes, and frozen vegetables.
3 boneless, skinless chicken breasts, 1 onion, 2 russet potatoes, 16 oz. frozen mixed vegetables
In a medium bowl, whisk together the cream of chicken soup, milk, salt, pepper, and poultry seasoning.
10.5 oz. cream of chicken soup, 1 cup whole milk, 1 tsp kosher salt, ½ tsp ground black pepper, ½ tsp poultry seasoning
Pour this mixture into the slow cooker and stir until well combined.
Cook on low for 6-8 hours or high for 3-4 hours.
Preheat the oven to 350°F. Carefully, remove the insert from the slow cooker. Arrange the biscuits over the pot pie filling.
16 oz. Grands Biscuits
Bake in the oven for 30-40 minutes until the biscuits are golden and cooked through. Serve and enjoy!

Video

Nutrition