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Slow-Cooker Chicken Pot Pie

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by: Girl Who Ate Everything
Updated May 11, 2021
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One of our most popular recipes of all time! This easy and comforting chicken pot pie practically makes itself.

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!
  • • 3-Ingredient Pulled Pork Recipe • Chicken Enchilada Chowder Recipe • Easy Crock Pot Lasagna Recipe • Slow Cooker Chocolate Cake Recipe • 3-Ingredient Sweet and Sour Meatballs Recipe

Slow-Cooker Chicken Pot Pie

  • Prep Time 30 min
  • Total 5 hr 0 min
  • Servings 4
  • Ingredients 9
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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) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
  • 1 bag (12 oz) frozen mixed vegetables

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Stir in the frozen vegetables and cook for an additional 30 minutes or until vegetables are heated through.
  • Step 
    4
    While vegetables are cooking, preheat oven to 350°F and bake biscuits for 13-15 minutes.
  • Step 
    5
    To serve, spoon some chicken filling onto a plate or bowl and top with a biscuit that has been split in half.

Nutrition

780 Calories
30g Total Fat
51g Protein
76g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
780
Calories from Fat
270
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
5
*Percent Daily Values are based on a 2,000 calorie diet.
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