crockpot chicken pot pie
This easy Crockpot Chicken Pot Pie is the ultimate comfort food, made with tender chicken, creamy filling, and a flaky biscuit topping. It’s the perfect set-it-and-forget-it meal that the whole family will enjoy!
Ingredients
For the Filling:
- 2 boneless skinless chicken breasts
- 2 cups frozen mixed vegetables
- 1 can 10.5 oz cream of chicken soup
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
For the Biscuit Topping:
- 1 can of refrigerated biscuits
Instructions
- Prepare the Base – Add chicken, vegetables, soup, broth, garlic, onion powder, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Slow Cook – Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked.
- Shred the Chicken – Remove the chicken, shred it with forks, and return it to the crockpot. Stir to mix.
- Thicken the Filling (Optional) – Mix cornstarch and cold water, add to the crockpot, and cook for 15–20 minutes until thickened.
- Bake the Biscuits – Bake the biscuits according to package instructions until golden brown.
- Serve and Enjoy – Spoon the filling into bowls and top with biscuits.
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