This Crockpot Chicken Pot Pie is a fast and simple way to make a hearty meal the whole family loves. The chicken is perfectly baked in a creamy sauce with healthy vegetables and topped with buttery biscuits. It literally makes itself in the crockpot.
Ingredients
3 skinless boneless chicken breasts can be frozen
1 large onion diced
1 large potato peeled and diced (Yukon Gold or Russet)
10.5 ounces cream of chicken soup 1 can
10.5 ounces cream of mushroom soup 1 can
1 cup chicken broth
1/2 tsp poultry seasoning
1 tsp salt
1 tsp pepper
1 tbsp fresh parsley
16 ounce frozen mixed vegetables
1 can baked biscuits homemade or refrigerated (8 count canned biscuits)
Instructions
Spray crock pot lining.
Add chicken breasts to the bottom of the crockpot.
Add chopped onion and potato.
In a medium-sized mixing bowl combine both soups, chicken broth and seasonings. Whisk together until combined.
Pour soup mixture on top of chicken and potatoes.
Cook on high 4 hours or low 6-7 hours.
One hour before you’re ready to eat, add in the frozen vegetables and continue cooking until allotted time is up.
Right before the pot pie mixture is finished cooking, bake biscuits according to package instructions.
While biscuits are baking, remove the chicken and put on cutting board. Using two forks shred the chicken. Add salt and pepper to the shredded chicken and place back in crockpot.
Serve pot pie in large bowls with biscuit on top.