Skinny Slow Cooker Chicken Pot Pie Recipe

Name: Skinny Slow Cooker Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small red potatoes, peeled (optional) and cubed; 11/2 lbs boneless skinless chicken breast or tenders; 2 - 10.5 oz cans Campbell's(R) 98% Fat Free Cream of Chicken Soup; 1 cup skim milk; 1 cup water; 1 small onion, diced; 1/2 cup celery (about 1 1/2 stalks), diced; 1 tsp garlic, minced; 1 tsp parsley; 1/2 tsp thyme; 10.8 oz bag Birds Eye(R) Steamfresh(R) Frozen Mixed Vegetables; Optional*:; 1 can Pillsbury(R) Grands! Jr. Flaky Biscuits; *Optional ingredients are not included in the nutritional calculations.

Servings: persons

6 small red potatoes, peeled (optional) and cubed
11/2 lbs boneless skinless chicken breast or tenders
2 - 10.5 oz cans Campbell's(R) 98% Fat Free Cream of Chicken Soup
1 cup skim milk
1 cup water
1 small onion, diced
1/2 cup celery (about 1 1/2 stalks), diced
1 tsp garlic, minced
1 tsp parsley
1/2 tsp thyme
10.8 oz bag Birds Eye(R) Steamfresh(R) Frozen Mixed Vegetables
Optional*:
1 can Pillsbury(R) 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.

1216

kcal

Calories

Fat

Carbs

213

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 small red potatoes, peeled (optional) and cubed, 11/2 lbs boneless skinless chicken breast or tenders, 2 - 10.5 oz cans Campbell's(R) 98% Fat Free Cream of Chicken Soup, 1 cup skim milk, and more.

Yes, Skinny Slow Cooker Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Skinny Slow Cooker Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions