Crock Pot Chicken Pot Pie
A comforting and easy meal made with shredded chicken, mixed vegetables, and creamy sauce, topped with flaky biscuits.
Ingredients
Main Ingredients
- 4 cups cooked chicken, shredded Rotisserie chicken works great.
- 2 cups mixed vegetables (carrots, peas, corn) Frozen mixed veggies are perfect; no need to thaw.
- 1 can cream of chicken soup (10.5 oz) For a lighter version, substitute with Greek yogurt mixed with flour.
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme Can be swapped for rosemary.
- Salt and pepper to taste
- 1 package refrigerated biscuit dough Can substitute with puff pastry or store-bought pie crust.
Instructions
Preparation
- Shred 4 cups of cooked chicken and measure 2 cups of mixed vegetables.
- In the slow cooker, combine the chicken, mixed vegetables, cream of chicken soup, and chicken broth.
- Sprinkle in garlic powder, onion powder, thyme, and salt and pepper to taste. Stir until evenly mixed.
Cooking
- Cover and cook on low for 6–8 hours, or cook on high for 4–5 hours.
- About 30 minutes before serving, arrange the refrigerated biscuit dough on top of the chicken mixture.
- Cover and continue cooking until the biscuits are golden brown and cooked through — about 25–30 minutes.
Serving
- Spoon the chicken and vegetables into bowls or onto plates and top with the baked biscuits.
Notes
Store leftovers in an airtight container for 3–4 days. Keep biscuits separate if you want to preserve their texture. For freezer storage, freeze the filling (not the biscuits) for up to 3 months.