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Crockpot Chicken Pot Pie
Crockpot Chicken Pot Pie
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8
Calories: 469kcal
Ingredients
4 boneless skinless chicken breasts
1 yellow onion, chopped
1-1/2 cups carrots, chopped
1-1/2 cups celery sliced
1/4 cup Italian parsley chopped
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
8 ounces chicken stock
21 ounces cream of chicken soup
1-1/2 cups peas frozen
1-1/2 cups corn frozen
16.3 oz refrigerated biscuits 8 count
Directions
Place chicken breasts, onion, carrots, celery, Italian parsley chopped, paprika, oregano, salt, pepper, chicken stock and chicken soup in the crockpot and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours.
Thirty minutes before cook time is up, remove chicken breasts and shred the meat using two forks and return to crockpot. Add peas and corn, stir everything to combine and let cook for the remaining 30 minutes.
Bake your biscuits according to the package directions.
Serve warm and top each bowl with a biscuit. Enjoy!
Nutrition
Serving: 1g | Calories: 469kcal | Carbohydrates: 51g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1288mg | Potassium: 1325mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5001IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 3mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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