OK, let us preface this by saying this is not your grandma’s chicken pot pie… It actually looks nothing like a pie! But, it is way easier and healthier, with the same great taste, so trust us on this one. Your family may be confused when you tell them it’s “pie,” but it’s a great substitute, and they’ll fall in love with this new kind of pie after one bite! I eat this without the biscuit to get the same taste, but with fewer carbs and calories!

Skinny Slow Cooker Chicken Pot Pie

Prep time: 5 minutes

Cook time: 4.5 hours on High, 8.5 hours on Low

Yield: 6 servings

Serving size: 1 cup mixture + 1 biscuit


  • 1 lb boneless, skinless chicken thighs
  • 1 Tbsp onion powder
  • ¼ tsp black pepper
  • 2 — 10¾ oz cans cream of chicken soup (98% fat free)
  • 16.3 oz package reduced-fat biscuits
  • 16 oz bag mixed vegetables


  1. Place chicken in bottom of a slow cooker.
  2. In a small bowl, mix soup, onion powder and black pepper well.
  3. Pour soup mixture over chicken. (Make sure to completely cover the chicken to keep it moist!)
  4. Cover and cook on HIGH for 4 to 5 hours, or LOW heat setting 8 to 10 hours.
  5. About 30 minutes before serving:
  6. Make and bake biscuits as directed on package.
  7. While biscuits are cooking, increase heat setting to HIGH and gently stir frozen vegetables into chicken mixture.
  8. For each serving, split biscuit and place in bowl and top with chicken mixture.

Nutrition Information

Per Serving: 1 cup mixture + 1 biscuit

Calories: 343

Fat: 8g

Carbohydrates: 45g

Fiber: 3g

Protein: 22g

Sugars: 12g

Sodium: 1179mg

Vitamin A: 31%

Vitamin C: 5%

Calcium: 5%

Iron: 10%

WWP+: 9 points