Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

We want to make sure our recipes are juuust right before we share them with our readers, so we have reworked an older version of this recipe into a new and improved creation! This recipe is skinnier, tastier and better than ever thanks to a tiny bit of tweaking, and we know you’ll love it.

Slow Cooker Chicken Pot Pie

Prep time: 10 minutes

Cook time: 4 hours on high or 8 hours on low

Yield: 6 servings

Serving size: Heaping 1 cup and 1 biscuit


  • 1 lb boneless, skinless chicken breasts
  • 1 small onion, diced
  • 3½ celery stalks, diced
  • Two 10.5-ounce cans Campbell's® Healthy Request Condensed Cream of Chicken Soup
  • 1 cup skim milk
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • 16-oz bag frozen mixed vegetables
  • 2 Tbsp fresh parsley
  • 12-oz can Pillsbury® Grands!® Jr. Flaky Biscuits


  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Top the chicken with the diced onion and celery.
  3. In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and black pepper; whisk until mixed well. Pour the mixture into the slow cooker.
  4. Cover and cook for 4 hours on high or 8 hours on low.
  5. About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Place the shredded chicken back in the slow cooker and add the frozen vegetables and parsley. Stir to mix. Cook for an additional 30 minutes.
  6. Preheat the oven to 400° F. Once preheated, bake the biscuits according to the package directions.
  7. To serve, place a heaping 1-cup serving of the chicken mixture in each bowl and top with a biscuit.

Nutrition Information

Per Serving: (Heaping 1 cup and 1 biscuit)

Calories: 380

Fat: 8g

Carbohydrates: 47g

Fiber: 4g

Sugar 12g

Protein: 26g

WWP+: 9