Description
Delicious and hearty Chicken Pot Pie made easy in a Crock Pot, perfect for weeknight dinners.
Ingredients
Scale
- 3 skinless boneless chicken breasts can be frozen
- 1 large onion diced
- 1 large potato peeled and diced (Yukon Gold or Russet)
- 10.5 ounces cream of chicken soup 1 can
- 10.5 ounces cream of mushroom soup 1 can
- 1 cup chicken broth
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon fresh parsley
- 16 ounces frozen mixed vegetables
- 1 can baked biscuits homemade or refrigerated (8 count canned biscuits)
Instructions
- Place the chicken breasts at the bottom of the Crock Pot.
- Add the diced onion, potato, cream of chicken soup, cream of mushroom soup, chicken broth, poultry seasoning, salt, pepper, and parsley.
- Stir in the frozen mixed vegetables.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- About 30 minutes before serving, top with biscuit dough; cover and cook until biscuits are golden brown.
Notes
You can use frozen chicken breasts directly in the recipe without thawing. Adjust cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 465 kcal
- Sugar: 6 g
- Sodium: 1,180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 92 mg
Keywords: Chicken Pot Pie in Crock Pot, Chicken Pot Pie, Crock Pot recipes, comfort food