Crock Pot Chicken Pot Pie

My crock pot and I could really be best friends.  When it comes to dinner, I rely on that one appliance as much as anything else.  There’s nothing better than coming home to dinner that is near ready when you walk in the door from a busy workday.   A few basic ingredients and you will be enjoying this slow cooked version of a classic.   Just before you want to have dinner, bake your favorite biscuits and serve it over top of one!  Here’s a great biscuit recipe to try:  Mama’s Flaky Cream Biscuits.  Delish!!



  • 5 medium potatoes, peeled and diced to 1 1/2”
  • 3 large carrots, peeled and diced
  • 3 boneless, skinless chicken breasts – any fat trimmed (about 1 ¾ to 2 pounds)
  • 2 T minced dried onion (or ½ c fresh onion chopped)
  • ½ tsp garlic powder
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 2 cans (10 ½ oz each) Campbell’s Healthy Request cream of chicken soup
  • 1/3 c. water or low sodium chicken broth
  • 1 c. frozen corn
  • 1 c. frozen peas or green beans


Place diced potatoes in 6-quart crock pot.  Add carrots and seasonings.  Lay chicken breasts on top of vegetables.  Pour in cream of chicken soup and water over chicken.  Do Not Mix!  (Corn and peas are added later.)  Place lid on crock pot and cook on high for approximately 4 hours or on low for approximately 7 hours.  Remove chicken from crock pot to a heat proof plate and shred; set aside.  Add corn and peas or beans to the crock pot.  Thin sauce in crock pot with up to an additional ¼ c. chicken broth, if needed.  Return chicken to pot.   Allow frozen vegetables to heat through, about 10 minutes.  Serve over a baked, warm, split biscuit.

WW Freestyle Info: Makes 8 servings of 1¼ cups each.  4 points per serving, not counting your choice of biscuit.

Mama’s Flaky Cream Biscuits


Our Mom, a great cook and an even better baker, has a love for collecting cook books.  For years, though, it was a running joke in our family as to whether or not her biscuits would turn out like hockey pucks (sorry Mom!) – they were flat, dry, and occasionally hazardous to teeth (okay, that last part might be an exaggeration).  To Mom’s credit, if you’ve ever made many homemade biscuits, you know it can happen pretty easily!  Then, in one of her many cookbooks, she found this recipe and decided to give it a try. They are, well, the opposite of her earlier attempts:  amazing!

What could be better than a biscuit made with butter?  Well, it’s a biscuit made with butter and heavy cream.  Rich and decadent, this recipe has never failed any of us (even Mom)!  😉  Now we all use this recipe to make rich, buttery, flaky biscuits.


  • 2 c. all-purpose flour
  • 1 T. baking powder
  • 1 tsp salt
  • 4 T. butter, cold, cut into bits
  • 1 c. heavy cream
  • 2 T. butter, melted


Preheat oven to 425˚F.

Lightly grease a baking sheet.

Into a bowl, sift the flour, baking powder and salt.

Add the bits of cold butter and blend with a pastry cutter, or two knives, until mixture resembles coarse meal.

Make a well in the center of the flour and add the cream; stir the flour into the cream just until a dough is formed.

Transfer dough to a lightly floured surface and knead gently for one minute.

Pat out dough to a 1/2” thickness and cut with a floured 2” cookie cutter (or the rim of a glass).   Gather remaining dough and reshape to 1/2’” and cut into rounds.

Transfer the biscuits to the prepared baking sheet.

Brush the top gently (or drizzle) with melted butter.

Bake for 12-15 minutes or until the biscuits are golden brown on top.

Serve warm with your favorite toppings!  (Pictured here with butter and honey.  Yum!)

*This recipe can easily be doubled.

*This recipe can easily be doubled.