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Crock Pot Chicken Pot Pie

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This easy crock pot chicken pot pie combines shredded chicken, mixed vegetables, and a creamy base topped with biscuit dough for a hearty comfort food without the fuss.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 430
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 2 cups mixed vegetables (carrots, peas, corn, green beans) — frozen is fine
  • 1 can cream of chicken soup (10.5 oz)
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 package refrigerated biscuit dough

Method
 

Preparation
  1. Add shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper to the crock pot. Stir until well combined.
  2. Cover and cook on low for 6–7 hours or on high for about 4 hours. The goal is to heat everything through and let the flavors meld.
Finishing
  1. Thirty minutes before serving, cut the refrigerated biscuit dough into quarters (or bite-sized pieces) and arrange them on top of the chicken mixture in a single layer.
  2. Cover the crock pot and continue cooking until the biscuits are cooked through. This usually takes about 25–35 minutes. For a golden color, transfer the crock pot insert or spoon the filling into an oven-safe dish and bake at 425°F (220°C) for 8–10 minutes.
  3. Serve warm, stirring gently so each bowl gets sauce, veggies, chicken, and biscuit piece.

Nutrition

Serving: 1gCalories: 430kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 4gSugar: 3g

Notes

For a richer sauce, swap half the chicken broth for half-and-half or a splash of heavy cream. Use a can of cream of mushroom for an earthier flavor. For gluten-free, use gluten-free biscuit dough or make dumplings from gluten-free flour. Leftovers can be stored in an airtight container and used within 3-4 days, or frozen for up to 2-3 months.
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