Crock Pot Chicken Pot Pie

This Crock Pot Chicken Pot Pie is easy and delicious! Full of chicken, potatoes, peas, carrots, seasoning in a creamy sauce on biscuits!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 6 30

Total Time 6 40

Servings

Calories 283kcal

4 frozen chicken breasts
1 teaspoon dried minced onion
½ teaspoon poultry seasoning
salt and pepper, to taste (about half a teaspoon each)
2 (10 ounce) cans cream of chicken soup
3-4 russet potatoes, diced into one-inch chunks (if they are large, just use 3)
2 cups frozen peas and carrots
½ cup heavy cream
1 can refrigerated biscuits (for serving: can use frozen biscuits or homemade biscuit recipe, prepared)

Place 4 frozen chicken breasts into the bottom of the crock pot. Season chicken with 1 teaspoon dried minced onion, 1/2 teaspoon poultry seasoning and salt and pepper, to taste.
Pour the contents of 2 (10 ounce) cans cream of chicken soup over the frozen chicken breasts.
Top with 3-4 russet potatoes, diced into one-inch chunks. Cover and cook on low for about 6 hours (until potatoes are tender and chicken is cooked through.)
Using two forks, shred the chicken or take it out and dice it up, then put it back in the crock pot.
Stir in 2 cups frozen peas and carrots.
Pour in 1/2 cup heavy cream and stir again. Cover and cook for an additional 20-30 minutes.
While it's finishing up, this would be a good time to start preparing 1 can refrigerated biscuits. Make the biscuits according to the package directions. Once biscuits are done. Split them open and put into a bowl or on a plate.
Serve the chicken pot pie mixture on top of the biscuits.

You can use any of your favorite refrigerated biscuits to serve this with. Or try using my easy Cheddar and Chive Drop Biscuits. They are simple to make and taste amazing with this filling!