Crockpot Chicken Pot Pie
Looking for an easy, comforting recipe? Try my Crockpot Chicken Pot Pie and serve it over your favorite canned biscuit!
Equipment
- crockpot/slow cooker
Ingredients
- 4 large chicken breasts boneless + skinless
- 1 c. chicken stock low sodium
- 2 cans cream of chicken soup 10.5 oz. each
- 1 can cream of celery soup 10.05 oz. can
- 32 oz. frozen vegetable medley corn, green beans, carrots, peas
- 1 vidalia onion chopped
- frozen biscuits
- black pepper to taste
- kosher salt to taste
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. oregano
- 1 tsp. parsley
- 1 tsp. thyme
Instructions
- Pat chicken breasts dry with a paper towel. Season liberally with kosher salt and pepper. Place in the bottom of your Crockpot/slow cooker.
- Top chicken breasts with chicken stock, vidalia onion, the frozen vegetable medley, and both cream of chicken + cream of celery soup. Add in garlic powder, onion powder, oregano, parsley, thyme, and additional black pepper.
- Stir the ingredients together, cover, and cook. Cook on high for 3-4 hours or on low for 6-8 hours. You will want to cook until the chicken has reached an internal temperature of 165F. Taste and add additional seasonings to taste.
- Cook frozen biscuits according to directions on the package.
- Top warm, cooked biscuits with chicken pot pie filling, garnish with additional parsley (optional), and serve!
Notes
- I like serving this recipe over canned biscuits; however, use your bread of choice. This pairs great over crescent rolls, cornbread, sliced baguette, or even loaf bread!
- When testing the internal temperature of your chicken, insert your meat thermometer into the thickest part of the breast.
Nutrition
Calories: 1096kcalCarbohydrates: 21gProtein: 88gFat: 72gSaturated Fat: 20gPolyunsaturated Fat: 16gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 341mgSodium: 868mgPotassium: 1142mgFiber: 4gSugar: 2gVitamin A: 4689IUVitamin C: 18mgCalcium: 104mgIron: 6mg
Tried this recipe?Let us know how it was!