Easy Crockpot Chicken Pot Pie
A comforting chicken pot pie made effortlessly in a crockpot, featuring juicy chicken, vibrant vegetables, and fluffy biscuits.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup corn (fresh or frozen)
- 1 medium onion, diced
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 can (10.5 oz) cream of chicken soup
- 2 cups refrigerated biscuit dough
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Layer the diced carrots, celery, peas, corn, and onion over the chicken.
- In a bowl, mix together the chicken broth, garlic powder, thyme, black pepper, and cream of chicken soup. Pour this mixture over the veggies and chicken.
- Cover the crockpot and set it on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
- Once the chicken is cooked, shred it right in the pot and stir it together with the veggies and broth.
- Tear the biscuit dough into pieces and distribute it evenly over the chicken and vegetable mixture. Cover the pot and cook on high for an additional 30 minutes, or until the biscuits are cooked through.
- When the biscuits are golden brown, serve warm.
Notes
Serve with fresh parsley, a side salad, or roasted vegetables. Leftovers can be stored for up to 4 days in the fridge or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
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