Crockpot Chicken Pot Pie
A warm and hearty chicken pot pie made effortlessly in a slow cooker, featuring creamy filling and golden biscuits on top.
Ingredients
Main Ingredients
- 1 pound chicken breast, diced Use fresh or rotisserie chicken.
- 2 cups mixed vegetables (carrots, peas, corn) Using seasonal or frozen vegetables is fine.
- 1 can cream of chicken soup Can substitute with cream of mushroom for variation.
- 1 cup chicken broth
- 1 teaspoon thyme Feel free to customize with other herbs.
- to taste Salt and pepper Season to personal preference.
- 1 package refrigerated biscuits Avoid overcrowding for perfect baking.
Instructions
Preparation
- Dice the chicken breast into bite-sized pieces and prepare the mixed vegetables.
Cooking
- In your crockpot, combine the diced chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper.
- Stir the mixture well to ensure all ingredients are combined.
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, place the refrigerated biscuits on top of the chicken mixture.
- Cover again and continue cooking until the biscuits are golden brown.
Serving
- Serve the Crockpot Chicken Pot Pie warm, pairing with a garden salad or steamed vegetables.
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Notes
Store leftovers in an airtight container. Remove biscuits before storing for best results. Refrigerate for up to 3 days or freeze the filling for up to 3 months.