Crockpot Chicken Pot Pie with Biscuits

No ratings yet

Crockpot Chicken Pot Pie with Biscuits

If you love classic pot pie but not the work, this easy slow cooker recipe is for you. Made with tender chicken, potatoes, vegetables and a creamy sauce cooked together in the crock pot. Topped with fluffy biscuits, it's hearty and always a family favorite.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course, Weeknight Dinner

Cuisine: American

Servings:

Calories: 481kcal

Author: Lori

Equipment

Ingredients

2-3 boneless skinless chicken breasts about 1-1.5 pounds
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 cup chicken broth I use low sodium
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1 tablespoon minced garlic
12 ounce bag frozen mixed vegetables
1.5 pound bag baby gold potatoes diced
16 ounce can Pillsbury Grands biscuits
1/2 cup sour cream

Instructions

Place the chicken in an 8-quart crockpot and season with onion powder, garlic salt and pepper. Add the broth.
2-3 boneless skinless chicken breasts, 1 teaspoon onion powder, 1 teaspoon garlic salt, 1 teaspoon black pepper, 1 cup chicken broth
Next, add the 2 cans of soup, minced garlic, mixed vegetables and potatoes and stir until everything is mixed together.
1 can condensed cream of chicken soup, 1 can condensed cream of celery soup, 1 tablespoon minced garlic, 12 ounce bag frozen mixed vegetables, 1.5 pound bag baby gold potatoes
Cover and cook on Low for 5 hours. Remove the chicken, shred and add it back to the crockpot. Stir to combine.
Layer the biscuits over the top and continue cooking on Low for another hour. Once the biscuits have cooked through, carefully remove the lid so moisture doesn't drip on the biscuits and remove them from the crockpot.
16 ounce can Pillsbury Grands biscuits
Add the sour cream to the chicken mixture and stir.
1/2 cup sour cream
To serve, ladle the pot pie filling into bowls and place a biscuit on the side.

Notes

Spray your crockpot with nonstick spray or use a crockpot liner for easy cleanup.
You can substitute 3-4 Yukon Gold potatoes in place of the baby yellow potatoes.
This dish can be cooked on High for 3-4 hours. Just remember to add the biscuits the last hour.
The recipe makes 6 hearty servings or 8 smaller servings.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Nutrition