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Slow Cooker Chicken Pot Pie
Make this thick and hearty pot pie filling and top with biscuits.
Prep Time
15
mins
Cook Time
8
hrs
Total Time
8
hrs
15
mins
Course:
Main Course
Cuisine:
American
Keyword:
slow cooker chicken pot pie
Servings:
8
Calories:
213
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger
Ingredients
1
lb.
Boneless Skinless Chicken Breasts,
cut into 1 inch cubes
2
medium sized baking potatoes
peeled and cubed
1/2
tsp.
dried oregano
1/2
tsp.
dried thyme
1
cup
frozen peas
(optional, add at the end of cooking time)
2
carrots,
diced
2
celery stalks,
diced
1
small white onion,
diced
10.5
oz.
Cream of Chicken Soup
10.5
oz.
Cream of Celery Soup
10.5
oz.
Cream of Bacon Soup
1
cup
chicken broth
couple dashes of black pepper
US Customary
-
Metric
Instructions
Add everything to the slow cooker except the peas. Stir.
Cover and cook on HIGH for 4 hours or LOW for 8 hours without opening the lid.
Add frozen peas if desired, and stir. Serve over baked biscuits (canned or homemade). Enjoy!
Video
Notes
What should I top this pot pie filling with?
Homemade biscuits
Canned Biscuits
Cut and cooked puff pastry
Can I freeze this?
Freezer in small containers for up to 3 months.
Thaw in the fridge before needing to use.
Warm in microwave or stovetop. Make fresh biscuits for topping.
Nutritional values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/8 of the recipe, without topping.
Nutrition
Calories:
213
kcal
|
Carbohydrates:
21
g
|
Protein:
16
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
43
mg
|
Sodium:
844
mg
|
Potassium:
808
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
2945
IU
|
Vitamin C:
18.3
mg
|
Calcium:
80
mg
|
Iron:
3.2
mg