Description
A comforting chicken pot pie made easy in a crockpot, featuring tender chicken, hearty vegetables, and a rich creamy sauce topped with biscuits.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 medium Yukon Gold potatoes, diced
- 1 cup frozen peas and carrots mix
- 1 onion, diced
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup (optional)
- 1/2 cup heavy cream or sour cream
- Salt, pepper, thyme, and rosemary to taste
- 1 can (16 oz) refrigerated biscuits or crescent rolls
Instructions
- Layer the chicken, potatoes, onion, and frozen vegetables in the crockpot.
- Pour in the chicken broth and add the cream of chicken and cream of celery soups. Season with salt, pepper, thyme, and rosemary.
- Set the crockpot to low and cook for 6-8 hours or on high for 3-4 hours.
- Remove the chicken, shred it, and return it to the pot along with the heavy cream or sour cream.
- Bake the biscuits according to the package instructions or place crescent roll strips on top for the last 30-60 minutes of cooking on high until golden brown.
Notes
For a healthier version, substitute heavy cream with low-fat milk and use more vegetables. Consider pre-baking biscuits separately to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken pot pie, crockpot recipes, comfort food