Crock Pot Chicken Pot Pie
A comforting and satisfying meal that combines tender shredded chicken, mixed vegetables, and flaky biscuits, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free options available, Gluten-Free
Ingredients
- 2 cups shredded cooked chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 cup chicken broth
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Biscuits or crescent rolls for topping
Instructions
- Combine ingredients: In the crock pot, add the shredded chicken, frozen mixed vegetables, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Mix well: Stir all the ingredients together until they are well combined.
- Set the heat: Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- Add the topping: About 30 minutes before serving, place the biscuits or crescent rolls on top of the chicken mixture in the crock pot.
- Cook until brown: Cover and cook until the biscuits are golden brown and cooked through.
- Serve and enjoy: Once the biscuits are ready, scoop out the chicken pot pie mixture and serve it hot.
Notes
Great for meal prep; use leftover chicken for convenience. Consider adding more veggies or spices to customize the dish.