Crock Pot Chicken Pot Pie
A delightful and hearty dish featuring tender shredded chicken, mixed vegetables, and fluffy biscuit dough, all cooked effortlessly in a crock pot for a comforting family meal.
Ingredients
For the Base
- 1.5 lbs chicken breasts, cooked and shredded Rotisserie chicken can save time.
- 2 cups mixed vegetables (carrots, peas, corn, green beans) Fresh, frozen, or canned vegetables can be used.
For the Sauce
- 1 can cream of chicken soup (10.5 oz) A homemade version can be made for healthier option.
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
To Serve
- 1 package refrigerated biscuit dough Reduced-fat biscuit dough can be used for a lighter option.
Instructions
Preparation
- 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 mixed.
Cooking
- Cover the crock pot and cook on low for 4-6 hours.
- Check at the 4-hour mark for doneness; the chicken should be tender and the vegetables cooked through.
Biscuit Topping
- About 30 minutes before serving, prepare the biscuit dough according to the package instructions.
- Drop spoonfuls of the biscuit dough on top of the chicken and vegetable mixture in the crock pot.
- Cover and continue cooking for an additional 30 minutes or until the biscuits are golden and baked through.
Serving
- Once cooked, serve hot and enjoy this comforting meal!
Notes
Consider adding a sprinkle of paprika on top for color before serving. You can prep the filling a day ahead and store it in the fridge. Reheat in the microwave or oven for best texture.