Crockpot Chicken Pot Pie
A hearty and comforting slow-cooked chicken pot pie filled with tender chicken, creamy sauce, and colorful vegetables, topped with fluffy biscuits.
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts
- 2 cans 10.5 oz cans of cream of chicken soup
- 1.25 cups milk
- 1 medium yellow onion (diced)
- 4 pieces medium yellow potatoes (peeled and diced)
- 2 tbsp unsalted butter
- 1 bag 12 oz of frozen mixed vegetables
- 0.33 cups celery (diced)
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried parsley
- 0.5 tsp dried rosemary
- 0.5 tsp thyme
- 1.5 tsp black pepper
- 1 tbsp cornstarch
- 1 package 16 oz grand biscuits (8 count)
Instructions
Preparation
- Gather all your ingredients.
- In a 6-quart slow cooker, combine the milk, cream of chicken soup, salt, paprika, parsley, rosemary, black pepper, and cornstarch. Stir until well combined.
- Place the chicken breasts into the sauce, followed by the mixed vegetables, diced onions, diced potatoes, diced celery, and unsalted butter.
Cooking
- Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Once the cooking time is up, remove the chicken breasts and shred them into bite-sized pieces.
- Return the shredded chicken to the crockpot and stir everything together.
Finishing Touches
- During the last 20 minutes of cooking, preheat your oven and bake the grand biscuits according to the package directions.
- Ladle the chicken pot pie mixture into bowls and top with a warm biscuit.
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Notes
For a richer sauce, consider adding a splash of heavy cream or sour cream toward the end of cooking. Use fresh vegetables for enhanced flavor if desired.