Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

from spendwithpennies.com
Chicken
320 min
8 servings
365 kcal / serving

A savory dish featuring juicy chicken in a rich, creamy sauce and served with baked biscuits.

Ingredients

  • 1 tablespoonolive oil
  • 1onion (diced)
  • 1 ½ poundsboneless skinless chicken breasts (diced)
  • 2 smallrusset potatoes (peeled and diced)
  • 10 ½ ouncescondensed cream of celery soup (1 can)
  • 10 ½ ouncescondensed cream of chicken soup (1 can)
  • ¼ cuphalf and half (or milk)
  • ½ teaspoonpoultry seasoning
  • ¼ teaspoonblack pepper (or to taste)
  • 3 cupsfrozen mixed vegetables (thawed)
  • 1 tablespoonfresh parsley (chopped)
  • 8baked biscuits (homemade or refrigerated)

Directions

  1. 1

    Heat olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until softened.

  2. 2

    Add chicken, potato, and cooked onion to a 4QT slow cooker.

  3. 3

    In a small bowl, combine cream of celery soup, cream of chicken soup, half and half, poultry seasoning, and pepper. Stir into chicken mixture.

  4. 4

    Cover and cook on high for 4 hours or low for 7 hours until chicken is cooked through and potatoes are tender. Add mixed vegetables and cook for 1 hour more.

  5. 5

    Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.

  6. 6

    Stir fresh parsley into pot pie mixture, spoon into bowls, and top with biscuits.