Description
This crock pot chicken pot pie recipe is an easy and comforting slow cooker dish featuring tender chicken, mixed vegetables, and a creamy sauce. It’s topped with flaky biscuits for a classic pot pie experience without the hassle of baking. Perfect for busy weeknights, this family-friendly meal is packed with flavor and minimal effort, offering a hearty and delicious dinner.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 3 cups frozen mixed vegetables (peas, carrots, corn)
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 can refrigerated biscuit dough
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Add chicken breasts, frozen vegetables, chicken broth, cream of chicken soup, chopped onion, minced garlic, thyme, garlic powder, salt, and pepper to the crock pot. Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Remove the chicken breasts, shred them with two forks, and return to the crock pot.
- Stir in the heavy cream and cook for an additional 15-20 minutes until the sauce thickens.
- While the sauce thickens, bake the biscuits according to package instructions.
- Serve the chicken pot pie mixture topped with warm biscuits, and garnish with fresh parsley if desired.
Notes
- You can substitute frozen puff pastry or pie crust for the biscuits if preferred.
- For a lighter version, use milk instead of heavy cream.
- Add potatoes or celery for extra texture and heartiness.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 4g
- Sodium: 950mg