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Crockpot Chicken Pot Pie With Biscuits

Crockpot Chicken Pot Pie with Biscuits Recipe

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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 bag (12 oz) frozen mixed vegetables
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/2 cup sour cream or full-fat plain Greek yogurt
  • 1 can (16.3 oz) jumbo refrigerated biscuits (8 count)
  • Salt, to taste

Method
 

  1. Place chicken in a 6-quart slow cooker. Whisk together soup, broth, garlic powder, onion powder, thyme, and pepper; pour over chicken. Add frozen vegetables, cover, and cook on high for 3 to 4 hours or low for 6 to 7 hours.
  2. Remove chicken, shred with two forks, and return to pot. Stir in sour cream until smooth. Taste and add salt if needed.
  3. Slice each biscuit in half horizontally. Arrange halved biscuits in a single layer over the hot filling. Cover and cook on high for 45 to 60 minutes, until a toothpick inserted in a biscuit comes out clean.
  4. Uncover and cook on high another 10 to 15 minutes to let the biscuit tops dry and lightly brown. Scoop into bowls and serve hot.

Notes

The biscuit topping is soft and pillowy, not crisp. If you prefer a browner top and your slow cooker insert is oven-safe, broil for 2 to 3 minutes after step 4 instead of the lid-off time. The cook time is based on high setting with no interruptions; if you use low, follow the ranges in the tips table. Avoid lifting the lid during the biscuit step or the cooking time will increase.