Description
This Crock Pot Chicken Pot Pie is a comforting, hearty meal made easy with a slow cooker. Tender chicken, vegetables, and a creamy sauce come together under a golden biscuit topping for the ultimate cozy dinner.
Ingredients
Units
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium potato, peeled and diced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream or milk
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- 1 can refrigerated biscuit dough (or homemade biscuits), baked separately
Instructions
- Add chicken, frozen vegetables, diced potato, onion, garlic, cream of chicken soup, chicken broth, thyme, salt, and pepper to the crock pot. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender.
- Remove chicken, shred with two forks, and return to the crock pot. Stir in heavy cream or milk.
- If a thicker sauce is desired, stir in the cornstarch slurry and cook on high for an additional 15-20 minutes.
- Serve hot with freshly baked biscuits on top or on the side.
Notes
- For extra flavor, sauté onions and garlic in butter before adding to the crock pot.
- Use homemade biscuits for a from-scratch touch.
- Leftovers store well in the fridge for up to 3 days.
- Great for meal prep and freezer-friendly (without the biscuits).
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg