Crockpot Chicken Pot Pie
Crockpot Chicken Pot Pie delivers rich flavor with slow-cooked chicken and veggies in a creamy base. Perfect topped with warm biscuits.
Ingredients
Base
- 1 yellow onion, chopped
- 1 ½ cups carrots, chopped
- 1 ½ cups celery, chopped
- ¼ cup fresh parsley leaves, chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup chicken stock
- 2 cans (10.5 ounces) each cream of chicken condensed soup
Chicken and Finish
- 3 to 4 boneless skinless chicken breasts, about 2 pounds
- 1 ½ cups frozen peas
- 1 can (15 ounces) corn, drained
- 1 can (16.3 ounces) refrigerated biscuits, baked
Instructions
Slow Cooker Base
- Place the onion, carrots, celery, parsley, paprika, oregano, kosher salt, black pepper, chicken stock, and cream of chicken soup in the slow cooker. Stir until combined. The mixture will be thick.
- Nestle the chicken breasts into the mixture and spoon some of the base over the top to coat them.
Cook
- Cover and cook on low for 8 hours. About 30 minutes before the end of the cook time, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker. Add the peas and drained corn. Stir gently and continue cooking for the remaining time.
Serve
- Ladle into bowls and top each serving with a warm biscuit.