Description
Crock Pot Chicken Pot Pie is a set-it-and-forget-it comfort meal. Tender chicken, vegetables, and a creamy sauce cook low and slow in your slow cooker, topped with golden biscuits for a cozy, effortless dinner.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
1 cup frozen peas
2 cloves garlic, minced
1 (10.5 oz) can cream of chicken soup
1 cup chicken broth
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp salt
1 package refrigerated biscuit dough
Instructions
1. Place chicken at the bottom of the crock pot.
2. Scatter onion, celery, carrots, peas, and garlic over chicken.
3. In a bowl, whisk together cream of chicken soup, chicken broth, thyme, salt, and pepper. Pour over the chicken and vegetables.
4. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.
5. About 30 minutes before serving, shred the chicken with two forks and stir.
6. Place biscuit dough on top in a single layer. Cover and cook on HIGH 30–45 minutes until biscuits are golden.
7. Optional: For extra browning, broil the crock pot insert 2–3 minutes if oven-safe.
Notes
Do not overcook chicken to avoid dryness.
Add cornstarch slurry if filling is too thin.
Do not add biscuits at the beginning; they must be a finishing touch.
Leave space in crock pot to prevent overflow.
Swap biscuit topping with crescent rolls, puff pastry, or mashed potatoes if desired.
Add cream or sour cream for extra richness.
Feel free to add different vegetables or spices.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW
- Category: Dinner, Main Course
- Method: Slow Cooker, Crock Pot
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 105 mg