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Slow Cooker Chicken Pot Pie
Slow cooker Chicken Pot Pie is an easy pot pie recipe filled with a creamy sauce, chicken, and veggies and topped with an easy biscuit crust.
Course
Dinner
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
15
minutes
minutes
Servings
6
Servings
Calories
502
kcal
Equipment
slow cooker
Mixing Bowl
Ingredients
1
pound
boneless
skinless chicken breasts
3
cups
frozen mixed vegetables
10.5
ounces
cream of chicken soup
10.5
ounces
cream of celery soup
2
cups
bisquick
2
cups
milk
8
tablespoons
butter
Parsley for garnish
Instructions
Cut your chicken into bite size pieces.
Into your slow cooker add the chicken, vegetables and both soups.
Stir to combine.
Cook on low for 3 hours or 2 for hours on high.
Mix the bisquick with the milk. Whisk.
There will be some lumps it is okay. It will be very liquidy, that is also okay!
Pour the bisquick mixture over the chicken mixture.
Slice the butter and place on top of the bisquick mixture in the slow cooker.
Cover and cook another 2 hours on high or 3 hours on low.
Garnish with parsley and serve!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving:
1
Serving
|
Calories:
502
kcal
|
Carbohydrates:
49
g
|
Protein:
26
g
|
Fat:
23
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
67
mg
|
Sodium:
1258
mg
|
Potassium:
750
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
5018
IU
|
Vitamin C:
10
mg
|
Calcium:
246
mg
|
Iron:
4
mg