Slow Cooker Chicken Pot Pie {with Biscuits}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken, vegetables, and a creamy sauce cooked low and slow in a slow cooker, topped with biscuits. It's homey comfort food that requires minimal effort but delivers classic pot pie flavor. Perfect for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ lbs. chicken breast (cut into 1-inch cubes)
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. crushed red pepper flakes (optional, for a hint of spice)
- 2 carrots (peeled and sliced)
- 2 celery ribs (sliced)
- 1 yellow onion (diced)
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of celery soup
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup frozen peas
- Cooked homemade biscuits (or cooked canned biscuits) (for serving)
- fresh parsley ((for garnish))
At a glance
PER SERVING · TIME 390M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 6h
- Sodium
- 1592mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 687mg
- Calcium
- 210mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1592MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.