Go Back
–+ servings
Crock Pot Chicken Pot Pie

Comforting Crock Pot Chicken Pot Pie for Cozy Nights

This Crock Pot Chicken Pot Pie is a cozy remedy for long days and busy weeknights, featuring tender chicken, creamy sauce, and fluffy biscuit topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 lbs boneless, skinless chicken breasts Consider using organic or free-range for enhanced flavor.
  • 1 can (10.5 oz) cream of chicken soup Opt for gluten-free cream soup to cater to dietary restrictions.
  • 1 cup chicken broth Adds moisture and richness to the dish.
  • 1 teaspoon garlic powder Feel free to substitute with fresh garlic for a vibrant touch.
  • 1 teaspoon onion powder Deepens the overall flavor profile beautifully.
  • 1/2 teaspoon dried thyme Fresh thyme can also be used if available.
  • Salt and pepper To taste; adjust according to your palate.
For the Vegetables
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans) Fresh veggies work just as well!
For the Topping
  • 1 can (16 oz) refrigerated biscuits Create a fluffy crust on top without any baking fuss!
  • 1/2 cup heavy cream Substitute with low-fat cream for a lighter option if desired.

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions
  1. Place the 2 lbs of boneless, skinless chicken breasts directly into your crock pot. Make sure they are evenly spaced and not overlapping.
  2. In a medium bowl, combine the can of cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, and a pinch of salt and pepper. Stir until well-blended and creamy. Pour over the chicken.
  3. Cover your crock pot and set it to cook on low for 6-7 hours or high for 3-4 hours.
  4. Once cooking time is complete, remove the lid and shred the chicken using two forks, mixing it into the creamy sauce.
  5. Stir in the 2 cups of frozen mixed vegetables and the 1/2 cup of heavy cream until incorporated.
  6. Open the can of refrigerated biscuits and cut each biscuit into quarters. Arrange on top of the chicken mixture in the crock pot.
  7. Cover the crock pot again and switch the setting to high. Cook for an additional 1-2 hours, or until the biscuits are fluffy and cooked through.
  8. Serve warm using a large spoon to scoop the filling and biscuits into bowls.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 35gProtein: 35gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

This Crock Pot Chicken Pot Pie allows for endless customization. Use high-quality chicken for enhanced flavor and feel free to incorporate various vegetables or cheeses.

Tried this recipe?

Let us know how it was!