Description
Crock Pot Chicken Pot Pie is an easy slow cooker dinner recipe made with boneless, skinless chicken thighs, cream of mushroom soup, cream of chicken soup and mixed veggies and topped with Pillsbury biscuits.
Ingredients
Scale
- 1 cup diced yellow onions
- 1.5 lbs boneless, skinless chicken thighs
- 10.5 oz condensed cream of chicken soup
- 10.5 oz condensed cream of mushroom soup
- 0.87 oz chicken gravy mix
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup water
- 3 cups frozen mixed vegetables
- 8 baked biscuits or crescent rolls
Instructions
- Step: Spray inside of Crock Pot with cooking spray.
- Step: Dump diced onions into the Crock Pot.
- Step: Place the chicken thighs in a single layer on top of the diced onions.
- Step: Pour the cream of chicken soup and cream of mushroom soup on top of the chicken.
- Step: Dump the gravy mix, salt and pepper on top.
- Step: Pour the water into the pot.
- Step: Place the lid on the pot and set it to cook on High for 3 1/2 hours.
- Step: After 2 1/2 hours of cooking time, use tongs to lift the chicken thighs out of the pot and onto a cutting board.
- Step: Chop the chicken thighs.
- Step: Return the chopped chicken to the Crock Pot and stir well.
- Step: Add the frozen veggies to the pot and stir well.
- Step: Return the lid to the Crock Pot and leave the mixture to continue cooking for the remaining hour.
- Step: After 3 1/2 hours of total cooking time, remove the lid and stir well.
- Step: Scoop the creamy chicken mixture into bowls and top with biscuits or crescent rolls.
- Step: Serve and enjoy!
Notes
This creamy chicken and vegetable mixture is a hearty comfort food perfect for cold weather.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 981 kcal
- Sugar: 13 g
- Sodium: 2708 mg
- Fat: 42 g
- Saturated Fat: 12 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 93 g
- Fiber: 9 g
- Protein: 59 g
- Cholesterol: 227 mg