Description

This easy Crock Pot Chicken Pot Pie recipe simplifies the classic comfort food by using frozen chicken breasts, canned soup, and refrigerated biscuits. Cooked low and slow with potatoes, peas, and carrots, it delivers a creamy, hearty, and satisfying meal with minimal effort.

Ingredients

Scale

Chicken and Seasonings

4 frozen chicken breasts
1 teaspoon dried minced onion
1/2 teaspoon poultry seasoning
Salt and pepper, to taste (about 1/2 teaspoon each)

Soup and Vegetables

2 (10 ounce) cans cream of chicken soup
3–4 russet potatoes, diced into one-inch chunks (use 3 if large)
2 cups frozen peas and carrots

Dairy

1/2 cup heavy cream

Baking

1 can refrigerated biscuits (for serving; can substitute frozen biscuits or homemade biscuits)

Instructions

Season the Chicken: Place the 4 frozen chicken breasts into the bottom of the crock pot. Sprinkle the chicken evenly with 1 teaspoon dried minced onion, 1/2 teaspoon poultry seasoning, and salt and pepper to taste (about 1/2 teaspoon each).
Add the Soup: Pour the contents of 2 (10 ounce) cans of cream of chicken soup over the seasoned chicken breasts, making sure they are well coated.
Add Potatoes and Cook: Top the chicken and soup with the diced russet potatoes. Cover the crock pot and cook on low for about 6 hours, or until the potatoes are tender and the chicken is thoroughly cooked through.
Shred the Chicken: Using two forks, shred the cooked chicken directly in the crock pot or remove it, dice it, and then return it to the pot for easier mixing.
Add Frozen Vegetables: Stir in 2 cups of frozen peas and carrots to the crock pot, distributing them evenly through the mixture.
Add Cream and Finish Cooking: Pour in 1/2 cup of heavy cream and stir everything together well. Cover and cook on low for an additional 20-30 minutes to let flavors meld and vegetables heat through.
Prepare Biscuits: While the chicken pot pie mixture finishes cooking, bake 1 can of refrigerated biscuits according to the package directions. Once baked, split the biscuits open and place them on plates or in bowls for serving.
Serve: Spoon the creamy chicken pot pie filling over the warm biscuits and serve immediately for a comforting meal.

Notes

You can substitute fresh vegetables for the frozen peas and carrots if preferred, adding them near the end of cooking to avoid overcooking.
For a thicker filling, reduce the amount of heavy cream or use less soup.
If you prefer a crispy top, transfer the mixture to a baking dish, add biscuit dough on top, and bake in the oven until golden brown.
This recipe freezes well; store leftovers in an airtight container and reheat gently on the stovetop or microwave.
Adjust seasonings according to taste, especially salt and poultry seasoning.

Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe plus 1 biscuit)
Calories: 480
Sugar: 6g
Sodium: 720mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 4g
Protein: 28g
Cholesterol: 110mg

Keywords: crock pot chicken pot pie, slow cooker chicken recipe, easy chicken pot pie, comfort food, one-pot meal