Slow Cooker Chicken Pot Pie Recipe

Double down on classic comfort food with this Slow Cooker Chicken Pot Pie Recipe. In the crock pot chicken pot pie you will use tender chicken and tons of fresh veggies.

Prep Time10

Cook Time8 15

Total Time8 25

Course: Main Course

Cuisine: American

Keyword: chicken pot pie, Easy Chicken Pot Pie Recipe, Slow Cooker Chicken Pot Pie

Servings: (6-8 servings)

Calories: 539kcal

Equipment

Ingredients

2 pounds chicken tenders cut into bite sized pieces
3 Tablespoons olive oil divided
2½ teaspoons salt divided
1 teaspoon ground black pepper
4 large carrots halved and chopped
4 celery sticks chopped
½ large yellow onion chopped
8 baby red potatoes quartered
2 garlic cloves minced
1 cup canned corn drained
1 can condensed cream of chicken soup (10.5 ounces)
1 can condensed cream of mushroom soup (10.5 ounces)
1½ cups chicken stock
¾ cup frozen peas
8 Homemade or canned biscuits (8 biscuits)

Instructions

In a large skillet, heat 1 ½ tablespoons olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned on all sides. Transfer the chicken to a crockpot.
Add the remaining olive oil to the skillet followed by the carrots, celery, onion, and potatoes. Season with the remaining salt and sauté for about 5 minutes. Add minced garlic and cook until fragrant. Transfer the veggies to the crockpot with the canned corn.
Whisk together the cream of chicken soup, cream of mushroom soup, and chicken stock. Stir the mixture over the chicken and vegetables in the crockpot.
Cover the crockpot and cook on low heat for 8 hours or on high heat for 4 hours. Add the frozen peas 30 minutes before the cooking time is up.
Around 30 minutes before serving, prepare the biscuits per the package’s instructions.
Ladle the chicken pot pie filling into bowls and top each with a biscuit.

Notes

Store leftovers in an airtight container, in the fridge.

Nutrition