Crockpot Chicken Pot Pie
My crockpot chicken pot pie is creamy, hearty, and packed with cozy comfort-food flavor. Tender chicken, potatoes, and veggies slow cook in a rich, savory sauce, then get served with fluffy biscuits for the ultimate warm-and-comforting dinner.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 4 russet potatoes peeled and diced
- 1 onion chopped
- 3 sticks celery chopped
- 3 garlic cloves minced
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 1 cup chicken broth
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz bag frozen peas and carrots
- 1 cup frozen corn
- Chopped parsley or fresh herbs for topping
- 8 Grands buttermilk biscuits for serving
Instructions
- Place the chicken breasts in the bottom of the slow cooker, then layer the potatoes, onion, celery, and garlic right over the top.
- In a bowl, stir together the cream of chicken soup, cream of mushroom soup, chicken broth, and seasonings until smooth. Pour the mixture over everything in the slow cooker.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and cooked through.
- About an hour before serving, remove the chicken and shred or chop it into bite-sized pieces. Add it back into the slow cooker, then stir in the peas, carrots, and corn. Cover again and let the veggies heat through until tender.
- While the filling finishes up, bake the biscuits according to the package directions so they’re warm, fluffy, and ready for serving.
- Top with fresh herbs if you’d like, then spoon the creamy chicken pot pie into bowls and serve with biscuits on the side for maximum comfort-food vibes.