Crock Pot Chicken Pot Pie Recipe
Easy Crock Pot Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce that's served with a biscuit.
Servings: 6
Calories: 590kcal
Ingredients
- 1 ½ pounds boneless chicken chicken breasts
- 10.5 ounce can cream of chicken soup
- 1 cup milk
- ½ onion chopped
- 16 ounce bag frozen mixed vegetables
- ½ cup chopped celery
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 16 ounce can Grands Biscuits
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!
Video
Notes
Any leftover chicken pot pie filling can be stored in an airtight container for three to four days in the refrigerator. Warm it in the microwave and, if it’s too thick, add a splash or two of milk to thin it.
You can warm up leftover biscuits to go on top, or bake a fresh batch!
If you want to freeze the filling, let it cool first. Store it in a freezer-safe container and it will keep for several months.
Nutrition
Calories: 590kcal | Carbohydrates: 54g | Protein: 34g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 1387mg | Potassium: 701mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4103IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 5mg