Crock Pot Chicken Pot Pie

This Crock Pot Chicken Pot Pie is an easy twist on a comfort food classic. Made with juicy chicken, carrots, and celery, and topped with a buttery biscuit crust, this savory pie is both simple and delicious. Make this classic chicken pot pie without an oven for an easy dinner!

Author: It is a Keeper

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6 Servings

Calories: 494 kcal per serving

Ingredients

4 - boneless, skinless chicken breasts
4 - Russet potatoes
1 cup - carrots
1 cup - celery
1 - onion
2 cups - low sodium chicken stock
1 can - cream of chicken soup
2 teaspoons - All Purpose Seasoning Blend
1 cup - frozen or fresh peas
2 cloves - garlic
1 tbsp - fresh parsley
1 can - refrigerated biscuit dough

Instructions

Season both sides of the chicken breast with 1 teaspoon of All Purpose Seasoning Blend.
Place the chicken, potatoes, carrots, celery and onion in the slow cooker.
In a bowl, whisk together the chicken stock and cream of chicken soup; Pour into the slow cooker. Add the remaining teaspoon of All Purpose Seasoning.
Cook on low for 4 hours or until chicken is cooked through.
After 4 hours, add the peas, garlic and parsley. Cover and cook for 30 minutes.
Meanwhile, prepare the biscuits according to the package directions. When the chicken is finished cooking, top with prepared biscuits and serve.

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