Slow-Cooker Chicken Pot Pie

Name: Slow-Cooker Chicken Pot Pie
Prep time: 30 min
Total time: 5 h
Yield: 4
Ingredients: 4 boneless skinless chicken breasts, cut into 1-inch pieces; 3/4 cup sliced celery; 1 white onion, diced finely (about 1 cup); 2 cans (14.5 oz each) cream of chicken soup; 1/4 teaspoon celery seed; 1/4 teaspoon poultry seasoning; 1/4 teaspoon black pepper; 1 can (16.3 oz) Pillsbury™ Grands!™ buttermilk biscuits; 1 bag (12 oz) frozen mixed vegetables

40 Ratings

27 Comments

Prep 30 min
Total 5 hr 0 min
Servings 4

One of our most popular recipes of all time! This easy and comforting chicken pot pie practically makes itself. MORE+ LESS-

By Girl Who Ate Everything

Updated March 7, 2017

Ingredients

boneless skinless chicken breasts, cut into 1-inch pieces

3/4

cup sliced celery

white onion, diced finely (about 1 cup)

cans (14.5 oz each) cream of chicken soup

1/4

teaspoon celery seed

1/4

teaspoon poultry seasoning

1/4

teaspoon black pepper

can (16.3 oz) Pillsbury™ Grands!™ buttermilk biscuits

bag (12 oz) frozen mixed vegetables

Steps

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1

Spray a 4- to 6-quart slow cooker with cooking spray. Add the cubed chicken to the slow cooker and top with the celery and onion.
2

Sprinkle with celery seed, poultry seasoning and pepper. Pour the cream of chicken soup over the vegetables and cook on low for 4 hours, or until chicken is done.
3

Stir in the frozen vegetables and cook for an additional 30 minutes or until vegetables are heated through.
4

While vegetables are cooking, preheat oven to 350°F and bake biscuits for 13-15 minutes.
5

To serve, spoon some chicken filling onto a plate or bowl and top with a biscuit that has been split in half.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 780
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 47%
Saturated Fat 11g 53% Trans Fat 1/2g
Cholesterol: 125mg; 41%
Sodium: 2450mg; 102%
Potassium: 590mg; 17%
Total Carbohydrate: 76g; 25%
Dietary Fiber 4g 18% Sugars 14g
Protein: 51g

% Daily Value*:

Vitamin A: 45%; 45%
Vitamin C: 25%; 25%
Calcium: 8%; 8%
Iron: 25%; 25%

Exchanges:

4 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

For years I’ve been making a chicken pot pie recipe that my family loves. But it’s definitely a labor of love with a ton of steps and some serious time needed to set aside to make it. It got me thinking that maybe I could still capture the flavor of one of our favorite dishes but that I could make it a whole lot easier but making a few minor changes and throwing in some shortcuts. This Slow Cooker Chicken Pot Pie is one of the easiest and yummiest dinners I’ve made in a while without sacrificing the taste that says love, home and comfort. The best part is that it’s made in a slow cooker, which means with a little prep that cozy home-cooked meal smell can be in your kitchen all day. Just add some cubed chicken to your slow cooker and top it with sliced celery, onions, and some essential seasonings that give it that chicken pot pie flavor. Add some cream of chicken soup and let it cook away. I even fooled my family into thinking their favorite classic chicken pot pie was in the oven. When my son came home from school, he took a whiff and said, “Yes! Chicken pot pie!” But then he wandered over to the oven and looked confused to see nothing inside. Serve topped with a warm, buttery biscuit. My family all agreed that this chicken pot pie was a winner!
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