Crockpot Chicken Pot Pie
This crockpot chicken pot pie is a cozy, family-friendly dinner made with tender chicken, potatoes, and vegetables in a creamy, comforting sauce. It’s easy to throw together in the slow cooker and perfect served with warm biscuits for a meal that feels like a hug.
Servings: 8
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 4 russet potatoes peeled and diced
- 1 onion chopped
- 3 sticks celery chopped
- 3 garlic cloves minced
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 1 cup chicken broth
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz bag frozen peas and carrots
- 1 cup frozen corn
- Chopped parsley or fresh herbs for topping
- 8 Grands buttermilk biscuits for serving
Instructions
- Add the chicken breasts to the slow cooker.
- Layer the potatoes, onion, celery, and garlic over the top.
- In a bowl, stir together the cream of chicken soup, cream of mushroom soup, chicken broth, and seasoning. Pour the mixture into the slow cooker.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
- During the last hour of cooking, remove the chicken and either shred or chop it into bite-sized pieces.
- Return the chicken to the slow cooker, then stir in the frozen peas, carrots, and corn. Cover again and cook until veggies are done.
- While the pot pie finishes cooking, prepare the biscuits according to the package directions.
- Finish with a sprinkle of fresh herbs, if you like, and serve the chicken pot pie warm with the biscuits on the side.