Description
A comforting Crock Pot Chicken Pot Pie with a creamy chicken filling, tender vegetables, and a golden biscuit topping, all made effortlessly in the slow cooker.
Ingredients
2 large chicken breasts, shredded
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 1/2 cups frozen peas and carrots
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 can refrigerated biscuit dough (or homemade dough/puff pastry for topping)
Instructions
- Prep the Ingredients: Shred the chicken breasts and measure out your spices. If preferred, thaw the frozen peas and carrots ahead of time.
- Load the Crock Pot: Add the shredded chicken, cream of chicken soup, chicken broth, frozen vegetables, garlic powder, onion powder, thyme, and black pepper to the slow cooker. Stir gently to combine.
- Cook Low and Slow: Cover and cook on low for 4 to 6 hours, or on high for 2.5 to 3 hours. Stir occasionally, if possible, to ensure everything is well combined.
- Add the Biscuit Topping: Near the end of the cooking time, place biscuit dough pieces on top of the filling in the Crock Pot. Cook uncovered for 30 to 45 minutes, or until the biscuits turn golden brown.
- Serve Warm: Scoop out portions with the biscuit topping and enjoy your comforting Crock Pot Chicken Pot Pie!
Notes
For a crispier biscuit topping, broil the biscuits for a few minutes at the end of the cooking time.
For a dairy-free version, substitute dairy-free cream of chicken soup and plant-based milk.
Add extra vegetables like potatoes, corn, or green beans for added texture and variety.
Freeze the filling separately and bake the biscuit topping fresh for a make-ahead option.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
