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–+ servings

Crockpot Chicken Pot Pie

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This easy Crockpot Chicken Pot Pie features creamy chicken and veggies slow-cooked until cozy and topped with buttery biscuits, making it a perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Comfort Food, Dinner
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken works great
  • 1 cup frozen mixed vegetables Peas, carrots, corn, green beans
  • 1 can cream of chicken soup 10.5–11 oz can
  • 1 cup chicken broth Use low-sodium if preferred
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1 can refrigerated biscuit dough

Method
 

Preparation
  1. Place the shredded chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth in the crockpot.
  2. Add garlic powder, onion powder, and a pinch of salt and pepper. Stir until well combined.
  3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the filling is hot and bubbling.
  4. About 30 minutes before serving, open the lid and arrange the refrigerated biscuits over the top of the filling.
  5. Cover again and continue cooking until the biscuits are puffed and golden brown, roughly 25–30 minutes.
  6. Serve hot. Spoon filling into bowls and place biscuits on top or break them into pieces and mix in.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 4gSugar: 2g

Notes

If filling seems thin near the end, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the filling; cook 15–20 minutes more. Avoid opening the lid too often — heat loss extends cook time.
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