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plate of crock pot chicken pot pie topped with a biscuit

Crock Pot Chicken Pot Pie

Kara
Creamy chicken pot pie filling cooked in the crock pot and served with biscuits.
4.31 from 23 votes
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Prep Time 20 minutes
Cook Time 4 minutes
Inactive Time 6 hours 36 minutes
Total Time 7 hours
Course Crock Pot
Cuisine American
Servings 8 servings
Calories 357 kcal

Equipment

Ingredients
  

  • 4 potatoes peeled or scrubbed, then diced
  • 3 cups sliced carrots
  • 1 Tbsp onion diced
  • 2 cloves garlic minced
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 boneless skinless chicken breasts cubed
  • 2 cans cans cream of chicken soup (10.25 oz each)
  • 1 ½ cups frozen peas
  • 8 biscuits

Instructions
 

  • Place all of the veggies in a large crock pot (mine is 6 quarts). Sprinkle with salt and pepper.
  • Brown chicken in a skillet with a little bit of oil- you don’t need to cook it through, just brown it. (This is an optional step, you can just leave the chicken raw.)
  • Place chicken on top of veggies and cover with soup. Cover and cook on low for 4-5 hours.
  • Add frozen peas and cook 20 minutes longer or till heated through.
  • Serve over fresh baked biscuits, crescent rolls, pie crust, or toast.

Notes

  • We like our pot pie filling quite thick. If you prefer a more saucy filling, feel free to stir in 1/2 cup of heavy cream or milk with the frozen peas.

Nutrition

Serving: 1gCalories: 357kcalCarbohydrates: 46gProtein: 20gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 43mgSodium: 1042mgPotassium: 981mgFiber: 6gSugar: 6gVitamin A: 8386IUVitamin C: 36mgCalcium: 64mgIron: 3mg
Keyword Crock Pot Chicken Pot Pie
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