{"id":466,"date":"2025-07-13T11:14:59","date_gmt":"2025-07-13T11:14:59","guid":{"rendered":"https:\/\/airfryerchickenwings.com\/slowcooker\/?p=466"},"modified":"2025-07-13T11:14:59","modified_gmt":"2025-07-13T11:14:59","slug":"slow-cooker-chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/airfryerchickenwings.com\/slowcooker\/slow-cooker-chicken-pot-pie\/","title":{"rendered":"Slow Cooker Chicken Pot Pie"},"content":{"rendered":"

Slow Cooker Chicken Pot Pie<\/strong><\/h2>\n

Cuisine American<\/strong><\/p>\n

Servings 10 servings<\/strong><\/p>\n

Prep Time 10 minutes minutes<\/strong><\/em>
\nCook Time 6 hours hours<\/strong><\/em>
\nTotal Time 6 hours hours 10 minutes minutes<\/strong><\/em><\/p>\n

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.<\/p>\n

Ingredients<\/strong><\/p>\n

\"\"<\/p>\n

\u25a2 3 skinless boneless chicken breasts can be frozen
\n\u25a2 1 large onion diced
\n\u25a2 1 large potato peeled and diced (Yukon Gold or Russet)
\n\u25a2 10.5 ounces cream of chicken soup 1 can
\n\u25a2 10.5 ounces cream of mushroom soup 1 can
\n\u25a2 1 cup chicken broth
\n\u25a2 1\/2 teaspoon poultry seasoning
\n\u25a2 1 teaspoon salt
\n\u25a2 1 teaspoon pepper
\n\u25a2 1 Tablespoon fresh parsley
\n\u25a2 16 ounces frozen mixed vegetables
\n\u25a2 1 can baked biscuits homemade or refrigerated (8 count canned biscuits)<\/p>\n

Instructions<\/strong><\/p>\n

Spray crock pot lining.
\nAdd chicken breasts to the bottom of the crockpot.
\n3 skinless boneless chicken breasts
\nAdd chopped onion and potato.
\n1 large onion, 1 large potato
\nIn a medium-sized mixing bowl combine both soups, chicken broth and seasonings. Whisk together until combined.
\n10.5 ounces cream of chicken soup, 10.5 ounces cream of mushroom soup, 1 cup chicken broth, 1\/2 teaspoon poultry seasoning, 1 teaspoon salt, 1 teaspoon pepper, 1 Tablespoon fresh parsley
\nPour soup mixture on top of chicken and potatoes.
\nCook on high 4 hours or low 6-7 hours.
\nOne hour before you\u2019re ready to eat, add in the frozen vegetables and continue cooking until allotted time is up.
\n16 ounces frozen mixed vegetables
\nRight before the pot pie mixture is finished cooking, bake biscuits according to package instructions.
\n1 can baked biscuits homemade or refrigerated
\nWhile 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.
\nServe pot pie in large bowls with biscuit on top.<\/p>\n

Nutrition<\/strong>
\nServing: 1serving | Calories: 304kcal | Carbohydrates: 37g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 1236mg | Potassium: 507mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2407IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 3mg<\/p>\n","protected":false},"excerpt":{"rendered":"

Slow Cooker Chicken Pot Pie Cuisine American Servings 10 servings Prep Time 10 minutes minutes Cook Time 6 hours hours Total Time 6 hours hours 10 minutes minutes This Crockpot … <\/p>\n

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