Go Back

Crock Pot Chicken Pot Pie

A comforting and easy-to-make chicken pot pie cooked slowly in a crock pot, filled with tender chicken, vegetables, and topped with golden biscuits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breasts or thighs Use thighs for juicier, more flavorful meat.
  • 10.5 oz can cream of chicken soup
  • 1 cup chicken broth
  • 1 cup frozen peas & carrots
  • 1 cup frozen corn
  • 1 small onion, diced
  • 2-3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 1 tsp poultry seasoning
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 1 can refrigerated biscuits Bake per package for golden tops.
  • Fresh parsley for garnish

Method
 

Preparation
  1. Add the chicken, cream of chicken soup, chicken broth, frozen peas & carrots, frozen corn, diced onion, minced garlic, poultry seasoning, garlic powder, and a pinch of salt and pepper into the crock pot. Stir gently to mix.
Cooking
  1. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
  2. When done, shred the chicken right in the pot with two forks and stir until the filling becomes thick and creamy.
  3. Bake the refrigerated biscuits according to package directions until puffed and golden.
  4. Serve the creamy pot pie filling in bowls topped with a warm, golden biscuit and sprinkle with fresh parsley.

Notes

For a richer sauce, stir in a splash of heavy cream or a tablespoon of butter at the end.