Crock Pot Chicken Pot Pie
This Crock Pot Chicken Pot Pie is an easy, comforting meal loaded with tender chicken, vegetables, and a creamy sauce, served with golden, flaky biscuits on top!
Ingredients:
- 2-3 boneless, skinless chicken breasts (or 4-5 chicken thighs)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup heavy cream (optional for extra creaminess)
- 1 can (16.3 oz) refrigerated biscuit dough (for topping)
- Fresh parsley for garnish
Instructions:
- Prepare the crockpot:
Place the chicken breasts or thighs in the bottom of your crockpot. Add the diced onion, garlic, frozen vegetables, thyme, parsley, garlic powder, salt, and pepper. - Add the soup and broth:
Pour the cream of chicken soup and chicken broth over the chicken and vegetables. Stir slightly to combine. - Cook the chicken:
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:
Remove the chicken from the crockpot, shred it using two forks, and return it to the crockpot. Stir everything together. If you want a creamier sauce, stir in the heavy cream at this stage. - Bake the biscuits:
Preheat the oven and bake the biscuits according to the package instructions while the chicken mixture is finishing in the crockpot. - Serve:
Spoon the chicken pot pie mixture into bowls, and top with a freshly baked biscuit. Garnish with fresh parsley.
Enjoy this easy, comforting crock pot chicken pot pie, perfect for a family dinner!