Go Back
Crockpot Chicken Pot Pie

Crockpot Chicken Pot Pie Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 487
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 (12 oz) bag frozen mixed vegetables
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 can (8 count) refrigerated buttermilk biscuits
  • Fresh parsley, chopped (optional)

Method
 

  1. Place chicken breasts in a 6-quart slow cooker. Add soup, broth, frozen vegetables, garlic powder, thyme, pepper, and salt; stir to combine.
  2. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until chicken shreds easily.
  3. Transfer chicken to a cutting board, shred with two forks, and return to the slow cooker. Stir to mix. If sauce is thin, let sit uncovered on warm for 10 minutes.
  4. Preheat oven to 400°F. Bake biscuits on a parchment-lined sheet for 12 to 15 minutes until golden.
  5. Ladle filling into bowls, top each with a biscuit, and garnish with parsley.

Notes

The filling can be made a day ahead and refrigerated. Bake biscuits fresh for the best texture. If you’re short on time, cook on high but keep an eye on the chicken so it doesn’t dry out.