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A bowl of creamy crockpot chicken pot pie topped with a golden biscuit. The dish includes chunks of chicken, carrots, peas, and potatoes, garnished with parsley, and sits on a blue plate. A spoon rests in the bowl.
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Crockpot Chicken Pot Pie with Biscuits

When you want a delicious and comforting meal that doesn’t require a lot of time, Crockpot chicken pot pie is perfect. This one-pot meal combines all the classic flavors of chicken pot pie with the convenience of a slow cooker. With simple ingredients, you can have a family dinner on the table with minimal effort.
Course Main
Cuisine American
Keyword slow cooker
Prep Time 15 minutes
Cook Time 4 hours 14 minutes
Total Time 4 hours 29 minutes
Servings 8
Calories 347kcal
Author Wendy Polisi

Equipment

Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 1 ½ pounds chicken breast cubed
  • 1 teaspoon minced garlic
  • 2 cups russet potatoes peeled and diced (about 2 large or 4 to 5 small)
  • 1 cup chicken broth
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 2 teaspoons fresh chopped parsley or ½ teaspoon dried
  • ½ teaspoon freshly ground black pepper
  • 10 ounces frozen peas and carrots
  • 6 ounces frozen corn
  • Salt and pepper to taste
  • 8 baked biscuits homemade or store bought
US Customary - Metric

Instructions

  • Melt the butter in a skillet or using the saute function of your slow cooker.
  • Add the onion. Cook for 5 minutes.
  • Add chicken cubes and cook for another 8 minutes.
  • Add the garlic and cook for 1 minute longer.
  • Transfer to your slow cooker and add the diced potatoes.
  • In a bowl, whisk together the chicken broth, cream of chicken, cream of celery, parsley and black pepper.
  • Pour the soup mixture on top of the onions, meat, and potatoes and stir to combine.
  • Cook for 4 hours on low.
  • Add the peas, carrots, and corn and cook for an additional 1 hour.
  • Taste and season well with salt and pepper. Stir well. Top individual portions with cooked biscuits and serve.

Notes

Storage

Store leftover slow cooker chicken pot pie in the refrigerator in a sealed container for up to three days.
You can freeze leftovers for up to two months.
To reheat, thaw overnight in the refrigerator and then heat in the oven or microwave.

Nutrition

Calories: 347kcal | Carbohydrates: 36g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 969mg | Potassium: 748mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3615IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 3mg