Crockpot Chicken Pot Pie
Crockpot Chicken Pot Pie is a comforting, creamy dish loaded with tender chicken, hearty vegetables, and a rich, savory sauce—all slow-cooked to perfection and topped with fluffy biscuits or puff pastry.
Equipment
- Slow Cooker
- Mixing Bowl
- Whisk
Ingredients
Chicken and Vegetables
- 1.5 lb chicken breast boneless and skinless
- 3 cups mixed vegetables frozen (peas, carrots, corn, green beans)
- 1 cup celery diced
- 1 cup onion diced
Sauce and Seasoning
- 2 cups chicken broth low sodium
- 1 can cream of chicken soup 10.5 oz (298g)
- 1/2 tsp garlic powder
- 1/2 tsp thyme dried
- 1/2 tsp black pepper
Topping
- 1 can biscuits ready-made
Instructions
- Place chicken breast, mixed vegetables, celery, and onion into the slow cooker.
- In a bowl, whisk together chicken broth, cream of chicken soup, garlic powder, thyme, and black pepper. Pour over the chicken and vegetables.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Remove the chicken and shred it with two forks. Stir it back into the mixture.
- Pre-bake the biscuits according to package instructions. Place them on top of the pot pie mixture before serving.
- Serve hot and enjoy!
Notes
For a crispier biscuit topping, bake the biscuits separately and add them just before serving. For extra creaminess, stir in a splash of heavy cream before adding the biscuits.