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! If you are watching your carb intake or calories, ditch the biscuit!








Skinny Slow Cooker Chicken Pot Pie

Prep time: 10 minutes

Cook time: 4-8 hours

Yield: 9 servings

Serving size: 1 cup


  • 6 small red potatoes, peeled (optional) and cubed
  • 1½ lbs boneless skinless chicken breast or tenders
  • 2 – 10.5 oz cans Campbell's® 98% Fat Free Cream of Chicken Soup
  • 1 cup skim milk
  • 1 cup water
  • 1 small onion, diced
  • ½ cup celery (about 1 ½ stalks), diced
  • 1 tsp garlic, minced
  • 1 tsp parsley
  • ½ tsp thyme
  • 10.8 oz bag Birds Eye® Steamfresh® Frozen Mixed Vegetables
  • Optional*:
  • 1 can Pillsbury® Grands! Jr. Flaky Biscuits
  • *Optional ingredients are not included in the nutritional calculations.


  1. Placed the cubed potatoes in the bottom of the slow cooker. Place chicken on top of the potatoes.
  2. In a small bowl, mix together the soup, milk, water. Pour over the chicken and potatoes.
  3. Throw in diced onion and the celery.
  4. Sprinkle in seasoning.
  5. Cover and cook on high for 4 hours or low for 8 hours.
  6. About 30 minutes before you are going to serve, remove the chicken with a slotted spoon and shred with fork. Place back in slow cooker and stir in frozen vegetables. Cook for an additional 30 minutes.
  7. Make biscuits (optional) as directed on package.
  8. For each serving, split a biscuit and place in a bowl. Stir chicken mixture well. Top biscuit with the chicken mixture.

Nutrition Information

Per Serving: (1 cup)

Calories: 230

Calories from fat: 32

Fat: 3g

Saturated Fat: 1g

Cholesterol: 48mg

Sodium: 488mg

Carbohydrates: 30g

Fiber: 4g

Sugar 6g

Protein: 20g

Calcium: 8%

Iron: 9%

WWP+: 6