Easy Crockpot Chicken Pot Pie
A comforting and easy chicken pot pie made in a crockpot, featuring tender chicken, vibrant vegetables, and flaky biscuit topping.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup corn (fresh or frozen)
- 1 medium onion, diced
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 can (10.5 oz) cream of chicken soup
- 2 cups refrigerated biscuit dough
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Layer the diced carrots, celery, peas, corn, and onion over the chicken.
- In a bowl, mix together the chicken broth, garlic powder, thyme, black pepper, and cream of chicken soup. Pour this mixture over the veggies and chicken.
- Cover the crockpot and set it on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Once cooked, shred the chicken right in the pot and stir it with the veggies and broth.
- Distribute the biscuit dough evenly over the mixture, cover, and cook on high for an additional 30 minutes, or until the biscuits are golden brown.
- Serve warm and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze before adding biscuits.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Find it online: https://www.topchoicerecipes.com/easy-crockpot-chicken-pot-pie/