Easy Crock Pot Chicken Pot Pie
A warm, hearty bowl of chicken pot pie made easily in a crock pot with tender chicken and vegetables in a creamy sauce topped with flaky biscuits.
- Prep Time: 15 minutes
- Cook Time: 240 to 360 minutes
- Total Time: 255 to 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free biscuits)
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn, etc.)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated biscuit dough
Instructions
- Prep the base: In a crock pot, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Cook the mixture: Cover and cook on low for 4 to 6 hours or until the vegetables are tender.
- Add the biscuits: About 30 minutes before serving, place the biscuit dough on top of the chicken and vegetable mixture.
- Finish cooking: Cover and continue to cook until the biscuits are golden brown and cooked through.
- Serve and enjoy: Dish out warm portions and enjoy your comforting meal!
Notes
For the best texture, shred the chicken well and avoid overcrowding the crock pot. Use fresh veggies for even cooking.