Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie is a comforting, hearty dish made with tender chicken, vegetables, and a creamy sauce slow-cooked to perfection, then topped with flaky biscuits for a classic pot pie flavor without the fuss.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 3 cups mixed frozen vegetables (peas, carrots, corn, green beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or milk (added at end)
- 1 can refrigerated biscuit dough (for serving)
Instructions
- Place chicken, mixed vegetables, onion, garlic, cream of chicken soup, chicken broth, thyme, salt, and pepper in the crock pot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and tender.
- Remove chicken, shred it with two forks, and return it to the crock pot. Stir in heavy cream or milk.
- Cover and cook on high for another 15–20 minutes until heated through.
- Meanwhile, bake biscuits according to package instructions.
- Serve pot pie mixture in bowls topped with warm biscuits.
Notes
- For a lighter option, use milk instead of cream.
- Homemade biscuit or puff pastry topping can be used instead of canned dough.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1.5 cups + 1 biscuit
- Calories: 410
- Sugar: 4g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
Find it online: https://ukfinda.com/crock-pot-chicken-pot-pie/