With the delayed winter finally catching up to us, there’s nothing like the smell of a crock pot meal consuming the house. This “dump and go” chicken pot pie recipe is easy, healthy, and very quick to make, whether you make it on the weekend or prep it right before you leave for work.
Chicken Pot Pie Recipe Ingredients
Technically this chicken pot pie recipe has 10 ingredients. But with 3 of them being seasoning, it doesn’t add much to your grocery list while taking care of dinner. Costco has packages of chicken breast that weigh closer to 2 pounds which will increase the protein count on this recipe. That’s not a bad thing for recovering from your workout.
You can double the batch if you have a larger crock pot to tackle meal prep for the week.
- 1 ½ pounds boneless, skinless chicken breasts
- 10.5 ounce can of cream of chicken soup*
- 1 cup of milk, these macros are based off 2% milk as it makes the recipe a little thicker
- 16-ounce bag frozen mixed vegetables: peas, green beans, carrots, corn, anything your heart desires! Fresh vegetables work as well. Simply chop them up into bite size bits like the frozen ones would be.
- ½ cup of chopped celery
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Pillsbury Biscuits (optional but preferred 😉)
*I use the Campbell’s 98% Fat Free kind if I am really watching my fat content. The regular cream of chicken macros can be more fat than some would like, and there is no difference in taste to me.
Chicken Pot Pie Recipe Directions:
- Prep your crock pot with spray or a liner and add the chicken breasts to crock pot.
- Combine cream of chicken soup and milk in a mixing bowl with a whisk.
- Add the frozen vegetables, celery and seasoning to the mixing bowl and pour over chicken breasts.
- Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours. (I prefer low, and it is usually closer to 6 hours. The chicken should easily fall apart at this point).
- Use forks or tongs to shred chicken, and then serve in a soup bowl and enjoy!
- If you are wanting the true pot pie experience, you can also make biscuits. I love putting the pot pie soup on top of the biscuit. I usually bake the biscuits separately, but you can cook the biscuits in the crock pot.
Additionally, this recipe can easily be adjusted to fit any dietary restrictions. Instead of milk, you can use chicken stock. Chicken thighs can be used instead of breasts, if you prefer those. And you can add diced potatoes in there too for some additional healthy carbs! If you have veggies in your freezer to use up, get creative!
After enjoying your meal, portion the remaining servings into containers so that you can easily grab and go your lunch before work. Meal prepping recipes like this one make it easier to hit your protein and nutrition goals during the week, no matter what work or life throw at you. And check out those protein numbers per serving!
Servings: 4
Macros (per 1 serving without biscuit):
Carbs: 8g Fat: 6g Protein: 37g
Macros (per serving WITH 1 biscuit):
Carbs: 34g Fat: 12g Protein: 41g
Want to learn more about macros or eating healthier? Talk to one of our nutrition coaches today. We don’t just care about you the hour that you’re in class, we want your life to be easier and better the other 23 hours of the day too. That means sleeping well, eating enough, drinking water and doing things with your family.