Crock Pot Chicken Pot Pie
A comforting dish featuring tender chicken, creamy filling, and hearty vegetables, all cooked to perfection in your slow cooker.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Paleo
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 can refrigerated biscuit dough
- Optional: melted butter for brushing
Instructions
- Prepare the chicken: Place the boneless chicken thighs at the bottom of the slow cooker and season them with salt, pepper, and dried thyme.
- Add the vegetables: Add the chopped onions, minced garlic, and frozen mixed vegetables over the chicken.
- Add creaminess: Pour the cream of mushroom soup and chicken broth evenly over the top, ensuring it’s well coated.
- Cook: Cover and set the slow cooker on LOW for about 360 minutes.
- Shred the chicken: Remove the chicken and shred using two forks, then return it to the pot and stir.
- Prepare the biscuit topping: About 20-30 minutes before serving, preheat the oven, cut biscuit dough into quarters, and drop over the chicken mixture.
- Bake the biscuits: Transfer to the oven or bake on a lined sheet until golden brown.
- Serve: Once the biscuits are golden, cool slightly and serve warm.
Notes
Great for meal prep and can be customized with different vegetables or proteins.