Crockpot Skinny Chicken Pot Pie

Skinny Mom posted this Slow Cooker Pot Pie recipe late last year and I just had to try it. I love making use of my crockpot plus finding ways to cut calories in hearty recipes such as this one is always a win. I made a few small changes to the original recipe but overall I give this recipe 5 stars for being super delicious, fairly healthy (other than the biscuits) and easy to whip together.

3-4 boneless skinless, boneless chicken breasts
7 red potatoes, peeled (optional) and cubed
1 cup 2% milk
1/2 cup water
1/2 cup chicken stock/broth
1 small yellow onion
2 cans Campbell's 98% Fat Free Cream of Chicken Soup
1 bag Birds Eye Frozen Mixed Vegetables
1 cup celery, diced
1 tsp garlic, minced
1 tsp dried parsley
Black pepper (to taste)
Red Cayenne pepper (to taste)
1 can Pillsbury Flaky Biscuits (optional)

What To Do:
  1. Place the cubed potatoes at the bottom of crockpot and layer chicken breasts on top.
  2.  Evenly layer diced onion, celery and minced garlic over chicken.

3.  In a bowl, mix together the soup, milk, water and chicken stock. Stir in spices and seasonings and pour over the celery, onions, chicken and potatoes. 
4.  Cover and cook on low for 7-8 hours (or high for 4 hours).

5. 30 minutes before serving, remove the chicken with a slotted spoon and shred with fork. Return to crockpot and stir in mixed  frozen vegetables. Cook for an additional 30 minutes.
6. Optional: Make biscuits according to directions on the package.


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