Crock Pot Chicken Pot Pie
A hearty and comforting chicken pot pie made effortlessly in a slow cooker, featuring tender chicken, savory vegetables, and fluffy biscuit dough.
Ingredients
For the Base
- 2 cups cooked chicken, shredded Use rotisserie chicken or any leftover cooked chicken to save time.
- 2 cups mixed vegetables (carrots, peas, corn) Feel free to mix and match with your favorites—broccoli, green beans, or bell peppers work well.
For the Sauce
- 1 can (10.5 oz) cream of chicken soup You can use any cream-based soup as a substitute.
- 1 cup chicken broth Use low-sodium chicken broth for a healthier alternative.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper
To Serve
- 1 package (7.5 oz) refrigerated biscuit dough For a healthier option, consider using whole grain biscuit dough.
Instructions
Preparation
- In a Crock Pot, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and black pepper. Mix well to ensure everything is coated.
Cooking
- Cover the Crock Pot and cook on low for 6-8 hours or on high for 3-4 hours.
- Check your slow cooker occasionally. The mixture is ready when the vegetables are tender.
Adding the Biscuits
- About 30 minutes before serving, cut the refrigerated biscuit dough into quarters and place the pieces on top of the chicken mixture in the Crock Pot.
Finishing Touch
- Cover again and continue cooking until the biscuits are golden and fluffy, which usually takes about 30 minutes.
Serving
- Once ready, serve the pie warm, making sure to scoop both filling and biscuit into each bowl.
Notes
Top with fresh herbs right before serving for a bright touch. Store leftovers in an airtight container for up to 3 days.