Crockpot Chicken Pot Pie with Biscuits
A comforting and hearty Crockpot Chicken Pot Pie with a creamy filling and flaky biscuit topping, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works well.
- 1 can (10.5 oz) cream of chicken soup This will serve as the creamy base.
- 1 cup frozen mixed vegetables No need to thaw.
- 1 cup chicken broth Can substitute with vegetable broth.
- 1 teaspoon onion powder Adds flavor.
- 1 teaspoon garlic powder Adds depth.
- to taste Salt and pepper Adjust according to preference.
- 1 can (8 oz) refrigerated biscuit dough For topping.
Instructions
Preparation
- Gather all your ingredients together.
- Place the shredded chicken in the crockpot.
- Pour the cream of chicken soup over the chicken.
- Add the frozen mixed vegetables directly into the crockpot.
- Pour in the chicken broth.
- Sprinkle in the onion powder and garlic powder, along with salt and pepper.
- Mix everything together until well combined.
Cooking
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, open the biscuit dough.
- Tear off small pieces of dough and layer them on top of the chicken mixture.
- Cover and cook for an additional 30 minutes, until the biscuits are golden brown.
Serving
- Serve warm straight from the crockpot.
- Consider pairing with a simple side salad or crusty bread.
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Notes
For quicker prep time, use store-bought rotisserie chicken. Feel free to enhance with more vegetables such as peas, carrots, or corn. You can use cornstarch for a thicker filling if desired, and a small amount of melted butter on top of the biscuits will achieve a golden crust.