Description
This comforting Crockpot Chicken Pot Pie recipe features tender chicken, hearty potatoes, and mixed vegetables simmered in a creamy sauce, topped with fluffy baked biscuits. Perfect for an easy, hands-off dinner that delivers classic pot pie flavors with minimal fuss.
Ingredients
Scale
Filling
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 2 russet potatoes, peeled and cubed (Yukon gold potatoes also work)
- 16 oz. frozen mixed vegetables (fresh vegetables can be used as well)
- 10.5 oz. cream of chicken soup (1 standard can; cream of mushroom or cream of celery are good alternatives)
- 1 cup whole milk (2% or skim milk also acceptable)
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp poultry seasoning
Topping
- 16 oz. Grands biscuits (8-count package; homemade biscuit dough may be substituted)
Instructions
- Prepare slow cooker: Spray the slow cooker insert with nonstick cooking spray to prevent sticking.
- Add main ingredients: Place the chicken, diced onion, cubed potatoes, and frozen mixed vegetables into the slow cooker insert.
- Make creamy sauce: In a medium bowl, whisk together the cream of chicken soup, milk, kosher salt, ground black pepper, and poultry seasoning until smooth.
- Combine and mix: Pour the creamy mixture into the slow cooker over the ingredients and stir gently until all components are well combined.
- Slow cook filling: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is cooked through and vegetables are tender.
- Preheat oven: When slow cooking is complete, preheat your oven to 350°F (175°C). Carefully remove the slow cooker insert from the base.
- Add biscuit topping: Arrange the biscuits evenly over the pot pie filling in the insert.
- Bake biscuits: Place the insert in the oven and bake for 30 to 40 minutes, or until the biscuits are golden brown and fully cooked through.
- Serve and enjoy: Once baked, serve the chicken pot pie hot and enjoy a comforting, hearty meal.
Notes
- You can substitute cream of mushroom or cream of celery soup for a slightly different flavor.
- Fresh vegetables can be used instead of frozen but may affect cooking time slightly.
- For a lighter version, use 2% or skim milk instead of whole milk.
- If you prefer, you can make your own biscuit dough instead of using store-bought Grands biscuits.
- Be careful when handling the hot slow cooker insert—use oven mitts to avoid burns.
- Cooking times may vary depending on your slow cooker model.
