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Crockpot Chicken Pot Pie

A comforting, easy-to-make dish featuring tender chicken, hearty vegetables, and fluffy biscuits in a creamy sauce, perfect for busy weeknights or family gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breasts Can substitute with thighs for richer flavor.
  • 1 cup carrots, diced
  • 1 cup peas Can use frozen if short on time.
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 1 can cream of chicken soup (10.5 oz) Can be replaced with homemade roux for lighter version.
  • 1 tsp garlic powder
  • 1 tsp thyme Can be swapped for rosemary or sage.
  • to taste salt and pepper Always taste and adjust seasoning before serving.
  • 1 package refrigerated biscuits Omit before freezing.

Method
 

Preparation
  1. Place chicken breasts in the crockpot.
  2. Add diced carrots, peas, celery, chopped onion, chicken broth, cream of chicken soup, garlic powder, thyme, salt, and pepper.
  3. Stir well to combine all ingredients.
  4. Cover and cook on low for 6-8 hours or high for 4-5 hours, until the chicken is tender and cooked through.
  5. Once the chicken is done, shred it right in the Crockpot for extra flavor distribution.
  6. Prepare the biscuits according to package instructions while the chicken cools slightly.
  7. Serve the delicious chicken mixture in bowls with a warm biscuit nestled on top.

Notes

Best served warm. Can be paired with a green salad, steamed vegetables, or cranberry sauce. Store leftovers in an airtight container for up to 3 days.