Crockpot Chicken Pot Pie
A comforting, easy-to-make chicken pot pie that cooks itself in the crockpot, topped with fluffy biscuits.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts Or thighs for more flavor
- 2 cups mixed vegetables Frozen peas/carrots/corn/green beans or chopped fresh
- 1 can cream of chicken soup 10–12 oz
- 1 cup chicken broth Low-sodium if preferred
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- 1 package refrigerated biscuit dough Drop biscuits or flaky layers
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot.
- Add mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, and a good pinch of salt and pepper.
- Stir gently to combine everything so the soup and broth coat the chicken and veggies.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is tender.
- Use two forks to shred the chicken directly in the crockpot, then stir the shredded meat into the sauce to distribute evenly.
Biscuit Baking
- While the filling finishes, bake the biscuit dough according to package directions until golden and cooked through.
Serving
- Serve generous portions of the chicken pot pie mixture topped with a warm biscuit. Break the biscuit and spoon the sauce over it for soaking.
Notes
For dairy-free version, swap the cream soup for a dairy-free condensed soup or make a quick roux with non-dairy milk. For whole grain, try biscuits made from whole-wheat. Can also use cooked rotisserie chicken to skip slow cooking.