Deconstructed Chicken Pot Pie (Slow Cooker)

As part of an Instagram share week with some friends, we organized a "Crocktober" event in October. The recipe I created for this share week has been enjoyed by many who have tried it, and I am excited to hear your thoughts on it!

This recipe focuses on simplicity while capturing the delicious essence of a traditional pot pie. Imagine tender chicken, hearty vegetables, and a flavorful sauce coming together to create a satisfying dish. It's the perfect cozy meal for autumn and winter seasons!

Let's delve into the details of this easy and flavorful slow cooker meal that is sure to be a family favorite.

Hope you love it!

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Deconstructed Chicken Pot Pie (in the slow cooker)

Yield: 6 servings of filling; 12 biscuits

INGREDIENTS:

For the filling

• 3-4 russet potatoes (about 16 oz)

• 3/4 cup chopped celery

• 3 cups frozen mixed veggies (green peas, carrots, green beans, corn blend)

• 1 lb chicken breast, boneless and skinless

• 1 large can 98% fat free cream of chicken soup (22.6 oz can)

• 1 cup fat free milk (I love Fairlife)

• 2 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 1 tsp black pepper

• 1 tsp italian seasoning

For the biscuits

• 3 cups self-rising flour

• 3 cups plain, non-fat greek yogurt

• 1 tsp salt

  
  

DIRECTIONS:

1) Combine the ingredients for the filling in your slow cooker and mix well. Cook for 4-6 hours and serve with a biscuit (or two!)

2) Preheat oven to 375 degrees F.

3) Combine 3 cups flour, 3 cups plain non-fat Greek yogurt, and salt in a medium sized bowl. Once the dough begins to come together, turn out onto a lightly floured surface and gently knead the dough, careful not to overwork it.

4) Gently roll out the dough and use a biscuit cutter or mason jar lid to cut out your biscuits. I like to use my 7cm biscuit cutter I got from Amazon.

5) Place biscuits onto a parchment paper lined baking sheet. Spray the tops with a butter spray (like Parkay) or brush with melted butter. Bake for 20-25 mins or until biscuits are brown on bottom and golden on top.

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Makes 12 biscuits

Makes 6 servings of filling with 1 serving = 1.5 cup

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Nutrition info for 1 svg filling + 1 biscuit

Calories: 407

Fat: 5g

Carbs: 50g

Protein: 37g

Weight Watchers points

7 points per 1 serving + 1 biscuit