Crock Pot Chicken Pot Pie – Easy Comfort Food Classic
This Crock Pot Chicken Pot Pie is the ultimate one-pot comfort meal. Creamy chicken, hearty potatoes, and veggies, topped with warm biscuits. It’s a beginner-friendly, no-fuss dinner that delivers nostalgic flavor with ease.
Ingredients
- 1½ lbs boneless skinless chicken breasts
- ½ cup low sodium chicken broth
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 2 10.5 oz cans cream of chicken soup
- 3 medium Yukon gold potatoes diced
- 3 tsp minced garlic
- 1 12 oz bag frozen mixed vegetables
- ½ cup sour cream
- 1 16 oz can Grands biscuits (8-count Pillsbury Grands)
Instructions
- Place chicken in a 6-quart slow cooker and pour chicken broth over it.
- Season with salt, pepper, thyme, rosemary, and onion powder.
- Pour cream of chicken soup on top, then add diced potatoes, garlic, and frozen veggies.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is fully cooked.
- Remove chicken, shred it using two forks, and return to slow cooker.
- Stir in sour cream and mix until well combined and creamy.
- Bake biscuits separately according to package directions.
- Serve hot with one biscuit on top of each portion of the Crock Pot Chicken Pot Pie.
Notes
For a creamier finish, stir in a splash of milk or cream before serving. You can also swap biscuits for puff pastry or mashed potatoes for a twist on Crock Pot Chicken Pot Pie.
Nutrition (Estimate per serving)
Calories: 410
Protein: 28g
Fat: 17g
Carbohydrates: 34g
Fiber: 4g
Sugar: 4g
Sodium: 890mg
Calories: 410
Protein: 28g
Fat: 17g
Carbohydrates: 34g
Fiber: 4g
Sugar: 4g
Sodium: 890mg