By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
145 cal · 305 min
Crockpot Skinny Chicken Pot Pie
Recipe GLPR5b1cc65c52007c
A comforting one-pot slow cooker chicken pot pie that's lighter on calories but big on flavor. Tender shredded chicken simmers in a creamy broth with vegetables, then gets topped with golden biscuits for a complete, satisfying meal.
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Ingredients
1 lb boneless, skinless chicken breast
1 tbsp garlic powder
1 tbsp onion powder
1/4 tsp black pepper
1 (10 3/4 oz) can fat free cream of chicken soup
1 (14 oz) can low sodium chicken broth
16 oz bag of frozen mixed vegetables
1 can refrigerated buttermilk biscuits
Directions
Place the chicken breast on the bottom of your slow cooker. Sprinkle the garlic powder, onion powder, and black pepper evenly over the chicken.
In a small bowl, whisk together the cream of chicken soup and chicken broth until well combined. Pour this mixture over the seasoned chicken in the slow cooker.
Cover the slow cooker and cook on HIGH for 4 to 5 hours, or until the chicken is cooked through (165°F internal temperature).
About 20 minutes before serving, preheat your oven according to the biscuit package directions and prepare the biscuits for baking.
At the same time, add the frozen mixed vegetables to the slow cooker and stir gently to distribute them throughout the broth. Allow to cook while the biscuits are baking.
Place the biscuits in the oven and bake according to package directions until golden brown.
When the biscuits are nearly done, use two forks to shred the chicken directly in the slow cooker, mixing it into the creamy broth with the vegetables.
To serve, ladle the creamy chicken and vegetable mixture into bowls and top each with a warm biscuit.
Comments
This is a genuinely weeknight-friendly crockpot dish that uses ingredients stocked at every Charlotte grocery chain—chicken breast, canned soup, broth, and frozen vegetables are standard finds at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. The stated 305 minutes includes 4.5 hours of unattended cooking plus minimal hands-on time, which is honest; the actual work is under 15 minutes of chopping. Cost per serving lands around $1.50 to $1.80, driven by the chicken breast and buttermilk biscuits, making it economical for a family of eight. The major limitation is leftovers: chicken pot pie filling does not reheat well once assembled with biscuits, and the textural appeal collapses by day two, making this a committed same-night dish rather than a flex for multiple meals.
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