Chicken Pot Pie Crockpot Recipe with Creamy Chicken and Biscuits
Creamy crockpot chicken pot pie made with tender shredded chicken, potatoes, mixed vegetables, savory seasonings, and golden baked biscuits. An easy slow cooker comfort food dinner.
- Cook Time: 4 hours
- Total Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
3 boneless, skinless chicken breasts, thawed
1 large onion, diced
1 large potato, peeled and diced (Yukon Gold or Russet)
1 can (10.5 ounces) cream of chicken soup
1 can (10.5 ounces) cream of mushroom soup
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 refrigerated biscuits (8 count), or homemade biscuits
Instructions
1. Lightly spray the inside of the crockpot with cooking spray.
2. Place the thawed chicken breasts in the bottom of the crockpot. Add the diced onion and peeled, diced potato.
3. In a medium mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, poultry seasoning, salt, pepper, and fresh parsley. Whisk until smooth.
4. Pour the soup mixture over the chicken, onion, and potatoes.
5. Cover and cook on HIGH for approximately 4 hours or LOW for 6–7 hours, until the chicken reaches 165°F and the potatoes are tender.
6. Approximately 1 hour before cooking is complete, stir in the frozen mixed vegetables. Cover and continue cooking until heated through.
7. Shortly before serving, bake the biscuits separately according to package instructions.
8. Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir into the creamy filling. Adjust salt and pepper to taste.
9. Spoon the chicken pot pie filling into bowls and top each serving with a warm baked biscuit.
Notes
Use fully thawed chicken breasts. Do not place frozen chicken directly into the slow cooker.
Chicken must reach an internal temperature of 165°F.
Yukon Gold potatoes hold their shape well, while Russet potatoes become softer.
Add frozen mixed vegetables during the final hour to help preserve their texture.
Bake biscuits separately to prevent sogginess.
Store leftover filling and biscuits separately.
Refrigerate leftovers promptly and use within 3–4 days.
Reheat leftover chicken filling to 165°F before serving.
Cooking times may vary depending on the slow cooker and chicken breast thickness.
Find it online: https://elitesrecipes.com/chicken-pot-pie-crockpot/