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Crock Pot Chicken Pot Pie Recipe

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This crock pot chicken pot pie recipe features tender chicken, mixed vegetables, and a creamy sauce made in a slow cooker. Topped with fluffy biscuits, this easy and comforting dish delivers classic chicken pot pie flavors with minimal effort. Perfect for busy weeknights, this recipe will quickly become a family favorite.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken breasts or thighs
  • 3 cups frozen mixed vegetables (carrots, peas, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1 tube refrigerated biscuit dough (for topping)
  • Fresh parsley for garnish (optional)

Instructions

  • Place chicken breasts in the crock pot. Add frozen vegetables, diced onion, minced garlic, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, thyme, salt, and pepper.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  • Shred the chicken in the crock pot using two forks and stir everything to combine.
  • Preheat oven to 350°F (175°C). Bake the biscuits separately on a baking sheet according to package instructions.
  • Serve the chicken pot pie filling in bowls topped with a freshly baked biscuit. Garnish with fresh parsley if desired.

Notes

  • You can substitute cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
  • For a gluten-free option, use gluten-free biscuits or omit them and serve over mashed potatoes.

Nutrition

Find it online: https://sandrarecipes.com/crock-pot-chicken-pot-pie-recipe/