Crockpot Chicken Pot Pie
A comforting meal made with tender chicken, savory vegetables, and creamy sauce, topped with flaky biscuits, all prepared effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 1 pound chicken breast, diced into bite-sized pieces Use fresh or high-quality frozen chicken.
- 2 cups mixed vegetables (carrots, peas, corn) Fresh, frozen, or canned vegetables can be used.
- 1 can cream of chicken soup Homemade or any creamy soup option can be used.
- 1 cup chicken broth
- 1 teaspoon dried thyme Feel free to experiment with other spices.
- to taste Salt and pepper Adjust seasoning as preferred.
- 1 package refrigerated biscuits Can substitute with homemade biscuit mix or puff pastry.
Instructions
Preparation
- Dice the chicken breast into bite-sized pieces and ensure your mixed vegetables are prepped.
Mixing Ingredients
- In a crockpot, add the diced chicken, mixed vegetables, cream of chicken soup, and chicken broth. Sprinkle in dried thyme, salt, and pepper.
- Stir the mixture well to ensure everything is evenly distributed.
Cooking
- Cover the crockpot with its lid. Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, lift the lid and arrange the refrigerated biscuits on top of the chicken mixture.
- Cover the crockpot again and cook until the biscuits are browned, about 30 minutes.
Serving
- Serve the Crockpot Chicken Pot Pie warm, using a ladle to scoop out portions of the creamy filling topped with biscuits.
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Notes
Garnish with fresh herbs and serve with a side salad. Leftovers can be stored in airtight containers for up to 3-4 days in the refrigerator.